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Fill a large pot with water. Add the chicken tenderloins with the water and then bring the water to a boil.
Once the water is boiling, reduce the heat to low and cover the pot. Cook the chicken for 8 to 10 minutes.
The chicken should register at 165 degrees with a meat thermometer.
Once the chicken is ready, remove it from the water and let it cool. Use a hand mixer or food processor to shred the chicken into fine pieces.
Run your jalapeños through a food processor or finely dice them.
Add the mayonnaise, jalapeños, and seasonings to the shredded chicken. Stir well and then serve.
Refrigerate any leftovers.