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Marinate the Chicken: Combine the chicken slices with olive oil, chili powder, cumin, salt, and pepper. Marinate in the fridge for at least 30 minutes.
Prepare the Jalapeño Cream Cheese: In a small bowl, mix together the softened cream cheese, chopped jalapeños, minced garlic, lime juice, and salt until well blended. Set aside.
Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook until it's fully cooked and slightly caramelized on the edges, about 8-10 minutes. Remove from heat.
Assemble the Pockets: Lay out the flatbreads and spread a generous amount of jalapeño cream cheese on each. Sprinkle some shredded cheese on top of the cream cheese.
Add the cooked chicken, charred poblano slices, and red onion evenly among the flatbreads.
If desired, add some fresh cilantro for an extra layer of flavor.
Wrap and Toast: Carefully fold the flatbreads to create a pocket (like a taco or burrito).
Heat a grill pan or skillet over medium heat. Place the pockets on the pan and grill until the outside is crispy and the cheese inside has melted, about 3-4 minutes per side.