Chicken Tacos with Avocado Salad

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1 1/4 pounds skinless, boneless chicken thighs (about 6)

1 cup jarred salsa

Juice of 2 limes, plus wedges for serving

1/4 cup vegetable oil

1/4 cup sour cream

1 bunch cilantro, leaves chopped (about 3/4 cup)

Kosher salt and freshly ground pepper

1 14-ounce can hearts of palm, drained and sliced 1/2 inch thick

1 avocado, chopped

6 radishes, thinly sliced

16 corn tortillas

Shredded lettuce and/or diced red onion, for topping