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In a large 12 inch high sided skillet add 1 tablespoon olive oil and set over medium heat.
When the oil is hot add in the ground chicken, yellow onion, bell peppers, garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper.
Cook until the meat is fully cooked and no longer pink and the vegetables have started to soften.
Pour in the tomato sauce, chicken stock, and the dried pasta. Stir to combine.
Let the mixture simmer for about 10 minutes or until the past is fully cooked. If the mixture cooks down too much before the pasta is fully cooked add a little more stock.
After the pasta is fully cooked the mixture should be creamy but thick. Stir in the sour cream and cilantro.
Top with cheese and let the warmth of the pasta melt the cheese.
Optional - Melt the cheese under an oven broiler if in an oven safe dish.