Season chicken breasts with cumin, chili powder, garlic powder, salt, and pepper. Let rest for a few minutes.

Heat a skillet over medium heat. Sear chicken for 2-3 minutes on each side until golden brown, then remove from skillet.

In the same skillet, melt butter, then sauté chopped onion and sliced jalapeños for 3-4 minutes. Add minced garlic in the final minute.

Pour in heavy cream and chicken broth, stirring to combine. Add cream cheese, simmer until smooth, about 4-5 minutes.

Return chicken to the skillet, top with shredded cheddar, cover, and simmer for 6-8 minutes until internal temperature reaches 165°F.

Serve with cauliflower rice or tortilla chips for a delightful low-carb option.