Gently pound the thickest part of your chicken breasts to an even thickness using a mallet. Full directions on how to do this are located in the description above.

Pat chicken dry using a paper towel. Sprinkle your chicken with sea salt, pepper, cumin, and oregano, drizzle with half of the oil and rub on all sides.

Heat the remaining tablespoon of oil in a preheated skillet over medium-high and cook the chicken until golden brown and just cooked through. Time varies depending on the thickness of your breasts, but usually 4-6 minutes on each side.

Set your cooked chicken aside on a plate.

Saute the onion, garlic, and jalapeno for 2-3 minutes.

Stir in the broth and allow it to simmer until reduced by half.

Add the cream cheese and whisk until incorporated and smooth.

Reduce the heat to a very low and return the chicken to the skillet; Spoon your creamy sauce over your chicken.

Sprinkle with the cheese and allow the sauce to bubble for a few minutes until the cheese is melted and the chicken is hot.

Serve hot, garnished with fresh cilantro and lime wedges.