Step 1

Stir cumin, chili powder and salt together in a small bowl. Sprinkle both sides of chicken with the spice mixture.

Step 2

Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.

Step 3

Add the remaining 1 tablespoon oil, onion and jalapeños to the pan. Cook, stirring, until softened and starting to brown, about 3 minutes. Add broth and cream cheese; bring to a simmer. Cook, stirring to melt the cream cheese, for 3 to 5 minutes. Add Cheddar; stir until melted. Return the chicken and any accumulated juices to the pan and turn to coat with the sauce. Serve sprinkled with cilantro, if desired.