In a large skillet, combine the olive oil, chicken, paprika, chili powder, cumin, oregano, salt, and pepper, toss to coat. Set the skillet over high heat. Cook until seared all over and cooked through, 8-10 minutes. During the last 2 minutes of cooking, add the butter, garlic, and chili flakes. Cook 1 minute, then remove everything from the skillet.In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers and poblano peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes. Add the chicken to the peppers and toss to combine. To make the sauce, melt together the cream cheese and salsa verde in a small skillet over low-low heat, whisking constantly until creamy. Remove from the heat and stir in the jalapeños. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the verde sauce, cilantro, and cheese. Enjoy!