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Heat olive oil in a large skillet over high heat. Add chicken, paprika, chili powder, cumin, oregano, salt, and pepper. Cook, stirring occasionally, for 8–10 minutes until seared and cooked through. In the last 2 minutes, stir in butter, garlic, and chili flakes. Cook 1 more minute, then remove chicken from the skillet.
In the same skillet, add sliced onion. Cook for about 5 minutes until fragrant and softened. Stir in bell peppers and poblano pepper, season with salt and pepper, and cook another 5 minutes until tender.
Return chicken to the skillet and toss everything together until well mixed.
In a small pan over low heat, whisk cream cheese and salsa verde until smooth and creamy. Remove from heat and stir in chopped jalapeños.
Fill warm tortillas with chicken, peppers, and onions. Drizzle with creamy jalapeño verde sauce, sprinkle with cilantro, cheese, and a squeeze of lime. Serve hot and enjoy!