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Cook pasta in salted water according to package directions until al dente. Drain and set aside.
While the pasta is cooking, whisk together the chili powder, smoked paprika, onion powder, cumin, pepper, and salt with 2 tablespoons of olive oil and lemon juice.
In a bowl, toss chicken with 2 tablespoons of the spice mixture. In a separate bowl, toss the onions and bell peppers with the remaining spice mixture.
Heat the remaining olive oil in a large deep saute pan over medium heat. Add onions and peppers, and cook until tender, about 8-10 minutes, tossing occasionally. Remove to a plate.
To the same pan, add chicken in a single layer and cook for about 2 minutes on each side or until almost cooked through.
Add chicken broth, heavy cream, and tomato paste. Bring to a simmer and let the mixture slightly thicken. Add peppers, onions, and pasta tossing to coat with the sauce.
Reduce heat to a low. Sprinkle the top with cheese, cover, and cook for 1-2 minutes or until the cheese is melted. Or feel free to broil for a golden brown top. Garnish with cilantro and serve immediately.