Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.

Push the onions to the side of the skillet to create a hole in the center. Add the ground chicken in the center and cook, breaking up any large chunks with a wooden spoon, until the chicken is browned and the onion is translucent, about 8 minutes.

Remove from the heat, season with the garlic powder, salt, and ground black pepper and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.

In a large bowl, whisk the eggs until no streaks remain. Add the chicken mixture, 1 cup of the Cheddar, and the chopped jalapeños and mix well.

Add the almond flour, coconut flour, baking powder, and spices to the bowl and mix until just combined. Do not overmix.

Use a lightly oiled large cookie scoop, a spoon, or clean hands to scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the tops of each with the remaining ½ cup of Cheddar.

Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.