Season the chicken breasts with the Traeger Pork and Poultry Rub.
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
Arrange the chicken breasts on the grill grate and cook, turning once halfway through the cooking time, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 170˚F. Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.
Dice the chicken into small cubes, 1/2-inch or less. Transfer to a mixing bowl and pour 1/2 cup of Traeger Regular Barbecue Sauce over the diced chicken. Stir gently to coat each piece.
Set aside, or cover and refrigerate if not making the nachos immediately. Lay the tortilla chips in a single layer on a rimmed
baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalepenos (if using).
Spoon barbecued chicken mixture on each chip. Top with black olives and more pickled jalapeno, if desired. Sprinkle the remaining half of the cheese evenly over the chips. Scatter the sliced onions over the chips.
Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes. With a spatula, transfer the nachos to a plate or platter. Serve immediately with sou cream and pickled jalepenos. Enjoy!
*Cook times will vary depending on set and ambient temperatures.