Melt butter in large skillet over medium-high heat.
Add garlic and chipotle and cook until fragrant, about 1 minute.
Stir in orange juice, Worcestershire, and 1/2 cup cilantro and bring to boil.
Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about 5 minutes.
Off heat, whisk in mustard.
Using 2 forks, shred chicken into bite-sized pieces and return to skillet.
Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper.
Serve with tortillas, shredded lettuce, sour cream, salsa, cheese and lime wedges.