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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 ½ 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.