In a small bowl, combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix thoroughly until well-blended.

Take your boneless skinless chicken breasts and cut them into bite-sized cubes. Toss these chicken pieces in the prepared spice rub, ensuring each piece is evenly coated.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 6-8 minutes until golden brown and cooked through. Remove and set aside.

Reduce the heat to low and add the full-fat cream cheese, heavy whipping cream, and diced green chiles to the skillet. Whisk until smooth and melted.

Gradually stir in the shredded Pepper Jack cheese, whisking constantly until fully melted and incorporated.

Return the seared chicken to the skillet, tossing it in the cheese sauce. Simmer together for 1-2 minutes until heated through.

Garnish with fresh cilantro and serve immediately, either on its own or over cauliflower rice.