Combine juice of 1 lime, the olive oil and half the garlic in a shallow bowl; season with salt and pepper to taste. Add chicken, turn to coat.
Mix the tomatoes, onion, cilantro and remaining garlic in bowl. In another bowl, blend the sour cream with the finely grated zest and juice of remaining lime. Season sauces with salt and pepper to taste.
Preheat a grill to high. Grill chicken, turning once, 4-6 minutes per side. Transfer to cutting board, slice. Brush the tortillas with olive oil and toast on grill, 30 seconds a side. Transfer to platter and season with salt. Spread some avocado on each tortilla, top with chicken, tomatoes and crema. Serve with Bush's® Texas Ranchero Grillin' Beans®.