Place the chicken in a bowl together with the seasonings and oil. Toss thoroughly to combine, then allow it to marinate for 15 minutes or so.

Preheat a large skillet over medium high heat.

Cook the chicken in batches, about 8 minutes per batch, or until cooked through and golden brown.

Set your cooked chicken aside on a plate.

In the same skillet add your bell peppers and onion, and stir fry for 2-3 minutes. Remove from skillet and det aside.

Add the broth into the skillet and stir through the bottom to deglaze. Add in the cream cheese and cheddar, and continuously stir or whisk to create a smooth sauce.

Return your cooked chicken and veggies to the skillet and into the sauce and allow it to cook for a minute longer, just to heat everything up.

Top with jalapeño, green onions, and an extra sprinkle of grated cheese if desired.

Enjoy!