In a 12-inch skillet heat oil over medium-high heat; add onions and sauté 4 to 5 minutes until tender and starting to brown.

Add carved chicken breast strips, tomatoes and chicken broth. Cook until heated through and tomatoes start to release juice, about 3 minutes. Add water, if necessary, to keep from drying out.

Stir in cilantro, if desired, and lime juice and heat through. Serve sauté over cooked rice, orzo or cous cous, if desired.