In a large skillet over medium high heat add the oil. When hot, add onions and sauté for 3-4 minutes. Add the garlic and stir, cook 30 seconds more. Season with pinch of kosher salt.
Add the ground chicken and taco seasoning. Break up the meat with the spoon. Cook until chicken is no longer pink.
Sprinkle the flour over the chicken and stir to cook for 1 minute. Add the salsa verde and stir. Lower heat and reduce for 10 minutes. Season to taste.
Over a hot flame on the stovetop or on a grill, char the fresh, soft corn tortillas on both sides.
Fill each taco shell with lettuce, salsa verde chicken filling, cheese, pico de gallo and pickled onions.