In a large skillet or Dutch oven, heat olive oil over medium heat.

Add the onion and cook until softened, about 5 minutes.

Add the garlic and bell peppers and cook for another 3-5 minutes, until the peppers are slightly tender.

Add the chicken to the skillet and cook until browned on all sides and cooked through. If using pre-cooked chicken, simply add to the skillet.

Add the chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. Stir well to coat the chicken and vegetables with the spices. Let the spices bloom for a minute or two.

Pour in the diced tomatoes and green chilies and the chicken broth. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together. The sauce should thicken slightly.

Cut the cream cheese into cubes and add it to the skillet. Stir continuously until the cream cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little more chicken broth to reach your desired consistency.

Remove the skillet from the heat and stir in about half of the shredded cheese. Once the cheese is melted, top the chicken with the remaining cheese.

Pop the skillet under the broiler for a minute or two to melt the cheese, or simply cover the skillet and let the residual heat melt the cheese.

Garnish with fresh cilantro, a dollop of sour cream, some diced avocado, and a squeeze of lime juice. Serve immediately.