In a small bowl, whisk together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until well combined.

Take your cubed, boneless skinless chicken breasts and toss them in the spice rub until every piece is evenly coated.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the pan and sear for about 6-8 minutes.

Lower the heat to low, add the full-fat cream cheese, heavy whipping cream, and canned diced green chiles to the skillet, whisk until smooth and creamy.

Gradually stir in the shredded Pepper Jack cheese, melting completely before adding more until the mixture is creamy.

Return the seared chicken with any accumulated juices back to the skillet, gently stir to coat and simmer for another 1-2 minutes.

Garnish with fresh cilantro and serve immediately.