Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with parchment paper.

In a small bowl, add 1 teaspoon each garlic powder, onion powder, cumin, chili powder, oregano, and chipotle powder.

Place chicken breast cutlets on the prepared baking dish. Season with the prepared spice blend, salt, and black pepper. Flip the pieces to coat the opposite side. Reserve remaining spice mix if any is leftover.

Place cheese on top of each seasoned chicken breast cutlet, avoiding the edges of chicken to allow for easy rolling. As you top each piece with cheese, break slices in half if necessary. Top with chorizo.

Roll each chicken cutlet into a spiral, then place on the prepared baking dish, seam side down. Repeat with the remaining chicken cutlets. Spritz the tops with cooking spray, and add any remaining spice mix on top. Cover the pan with foil.

Bake in the preheated oven for 15 minutes. Remove foil, then bake until chicken and chorizo reach an internal temperature of 160 degrees F (70 degrees C), 10 to 15 minutes more.

Meanwhile, make chipotle sauce: To a small saucepan over low-medium heat, add heavy cream, butter, 2 tablespoons adobo sauce, a couple adobo peppers (optional, for spice), ¼ teaspoon salt, and remaining ½ teaspoon each garlic powder, onion powder, chili powder, oregano, and cumin. Stir to combine. Bring to a simmer, then once butter is melted, remove the pan from the heat.

To serve, top each piece of chicken with a generous spoonful of chipotle sauce. Transfer remaining sauce to a vessel to share at the table, and serve with yellow or Spanish rice, black beans, and vegetables, if desired.