In a large bowl, add all the chicken marinade ingredients together. Stir to combine. Cover and let marinate for at least 20 minutes.
Preheat oven to 425F. Line a baking sheet pan with parchment paper and set aside.
In a large skillet over medium high heat, add the chicken marinade (both sauce and chicken). Cook for 5 minutes, then flip the chicken breasts and cook an additional 5 minutes. Add 1/4 cup water, cover, and reduce heat to medium low to cook for 20 minutes.
In the meantime, make the mango-corn salsa by simply tossing together all ingredients until well-combined. Season with salt and black pepper, to taste.
When the chicken is fully cooked and tender, shred it thinly using two forks.
Warm up the corn tortillas over a griddle until pliable, about 15-30 seconds each side.
To make the taquitos, add a generous scooping of chicken and shredded cheese to the center of each warmed tortillas. Roll up and place seam-side down on the prepared sheet pan. Repeat until all tortillas are used.
Bake for 5-8 minutes, then flip and bake an additional 5-6 minutes, until crispy and golden brown.
Serve with the mango-corn salsa on the side. Enjoy warm with Klarbrunn Peach Mango Sparkling Water for a refreshing drink!
