Slice the chicken into thinner pieces. In a bowl, combine the chicken with tequila, lime juice, lime zest, salt, and pepper. Let it marinate for at least 30 minutes.
Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken slices on both sides until golden brown and cooked through.
Toast the cut sides of the burger buns until lightly golden and crisp.
Slice the tomatoes thinly and prepare the iceberg lettuce.
Assemble the burgers: Place iceberg lettuce on the bottom bun, top with the tequila-lime chicken, and layer with tomato slices. Sprinkle with chopped cilantro, and cover with the top bun.
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