In a large skillet over medium heat, heat oil. Add the chicken, onion, jalapeno and garlic. Cook until chicken is no longer pink, stirring to crumble. Drain; place in a food processor.
Add the mayonnaise, cilantro, lime juice, cumin, chili powder, lime zest, salt, pepper and hot pepper sauce if desired; cover and process until smooth. Transfer to a small bowl. Refrigerate until serving. Serve with crackers.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.