Place the boneless chicken into a slow cooker and season with a little salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Once the chicken is tender and shreddable, remove from the juices and place the chicken breasts into a bowl.
Shred the chicken into thin pieces and season with the salt, sugar, Montreal, brown sugar, lime juice, green onions, mayonnaise and Sriracha sauce. Add the shredded cheese to combine. Once everything is combined, start putting the taquitos together.
On a cookie sheet, drizzle some olive oil or melted butter and with a pastry brush, brush the oil all over the pan.
Take a corn tortilla and place a small amount of the chicken mixture down the center of the tortilla. Roll super tight and place fold side down on the sheet pan. Continue to do this with the remaining tortillas. If you prefer flour tortillas you can also use those in place of corn.
With a pastry brush, brush the tops of the taquitos with a little bit of oil. Bake the taquitos for 10-15 minutes or until golden and crispy. Serve with extra Sriracha and mayo mixed together, ranch or just plain. Serve hot.