Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Halve the tomatoes. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper. Add a drizzle of olive oil, if desired. Stir to combine.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the pulled chicken (tearing the pieces apart before adding), guajillo sauce, and 1 tablespoon of water (or 2 tablespoons for 4 servings); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the chicken is heated through. Turn off the heat.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the softened butter and season with salt and pepper; stir to combine. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked pork and pepper, marinated tomatoes, and sour cream. Serve the tacos with the warmed rice. Serve the remaining lime wedges on the side. Enjoy!