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Gently pound the thickest part of your chicken breasts to an even thickness using a mallet. Full directions on how to do this are located in the description above.
Pat chicken dry using a paper towel. Sprinkle your chicken with sea salt, pepper, cumin, and oregano, drizzle with half of the oil and rub on all sides.
Heat the remaining tablespoon of oil in a preheated skillet over medium-high and cook the chicken until golden brown and just cooked through. Time varies depending on the thickness of your breasts, but usually 4-6 minutes on each side.
Set your cooked chicken aside on a plate.
Saute the onion, garlic, and jalapeno for 2-3 minutes.
Stir in the broth and allow it to simmer until reduced by half.
Add the cream cheese and whisk until incorporated and smooth.
Reduce the heat to a very low and return the chicken to the skillet; Spoon your creamy sauce over your chicken.
Sprinkle with the cheese and allow the sauce to bubble for a few minutes until the cheese is melted and the chicken is hot.
Serve hot, garnished with fresh cilantro and lime wedges.