In a small bowl, combine chili powder, cumin, oregano, paprika, salt, black pepper, and cayenne. Set aside.

In a large mixing bowl, marinate chicken with honey and half of the spice blend for 10 minutes.

Bring a large pot of salted water to a boil. Cook penne pasta until al dente, about 10-12 minutes. Drain.

In a skillet, heat olive oil over medium-high heat. Cook marinated chicken for 6-7 minutes per side until golden brown. Let rest before slicing.

In the same skillet, reduce heat to medium, melt butter, and sauté diced onion until translucent. Add minced garlic and cook until fragrant.

Pour in diced tomatoes and remaining spice blend. Simmer for 3-5 minutes. Stir in heavy cream and bring to a gentle simmer.

Combine sliced chicken and shredded cheddar into the skillet. Stir until melted, then add cooked penne and mix thoroughly.

Let the dish sit for a few minutes, garnish with cilantro, and serve warm.