Prep the chicken: Pat chicken dry and season with half the salt and pepper. This helps the pieces brown and keeps the meat juicy.

Heat the skillet: Set a large skillet over medium-high heat. Add the oil and butter. Once shimmering, add the chicken in a single layer. Sear 3–4 minutes per side until lightly browned and mostly cooked through. Transfer to a plate.

Soften aromatics: Reduce heat to medium. Add the onion and jalapeños to the same skillet. Sauté 4–5 minutes until softened and fragrant, scraping up any browned bits.

Add garlic and spices: Stir in garlic, cumin, smoked paprika, oregano, and remaining salt and pepper. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.

Deglaze with broth: Pour in chicken broth. Stir to loosen any bits stuck to the pan. Simmer 2 minutes to reduce slightly.

Create the cream base: Lower heat to medium-low. Stir in heavy cream and cream cheese. Whisk or stir until the cream cheese melts and the sauce is smooth.

Add cheese: Stir in shredded Monterey Jack a handful at a time until melted and creamy. If the sauce thickens too much, add a splash more broth.

Return chicken to pan: Add the seared chicken and any juices back to the skillet. Simmer 3–5 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.

Finish and taste: Stir in lime juice for brightness, if using. Taste and adjust salt, pepper, or heat level to your preference.

Garnish and serve: Sprinkle with chopped cilantro. Serve hot as is, or with cauliflower rice or sautéed greens for a full meal.