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Heat the shredded chicken with the barbecue sauce in a large skillet until hot and bubbling, about 10 minutes.
Spread half of the tortilla chips in the bottom of a large disposable aluminum baking dish. Sprinkle with half of the chicken mixture, 1 cup shredded cheddar and ¼ cup pickled jalapeños. Repeat with the remaining chips, chicken, cheese, and jalapeños.
Cover with foil and grill over medium-high heat until melted, about 10 minutes. Top with sour cream, pico de gallo, sliced scallions and chopped cilantro.