In a small mixing bowl, whisk together teriyaki sauce, garlic, lime juice worcestershire sauce, salt and ginger. Place chicken into a shallow dish or resealable plastic bag. Pour marinade over chicken and marinate 1 to 2 hours.
In another small mixing bowl, whisk together sour cream, cajun seasoning, and hot sauce. Refrigerate until ready to cook.
In a third bowl, combine tomatoes, red onion, jalapeno, cilantro, and lime juice. Toss together and season with salt, to taste.
Heat a heavy nonstick skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until chicken is cooked through and no longer pink.
Spread sour cream sauce on chicken and top with shredded cheese. Let cook until cheese melts.