Combine the cumin, chili powder, garlic powder, salt and pepper, set aside.

Heat a 12-inch skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.

Sprinkle the chicken breast with the spice mixture on each size.

Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, remove from skillet and set aside.

Add 1 tablespoon butter in the skillet and add the onion, jalalpenos and garlic and sauté for 3-4 minutes, stirring occasionally.

Add the cream, broth, cream cheese and reduce heat to low.

Stir mixture until cream cheese melts completely and add 1/2 cup of the shredded cheese to the sauce, stir well.

Add the chicken to the skillet and cover with the remaining cheese.

Place a lid on the skillet and let simmer over low for 6-8 minutes.