1. Start by seasoning the chicken breasts with cumin, smoked paprika, chili powder, salt, and pepper. Rub the spices into the chicken to ensure it’s fully coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
4. Pour in the chicken broth, using a wooden spoon to scrape up any bits stuck to the bottom of the skillet. Let it simmer for 2-3 minutes.
5. Reduce the heat to low and stir in the heavy cream and cornstarch, whisking continuously until the sauce begins to thicken.
6. Once the sauce has thickened, add the cheddar and Monterey Jack cheeses, stirring until completely melted and smooth.
7. Return the chicken to the skillet, spooning the cheese sauce over the top. Let it simmer for another 2-3 minutes to allow the flavors to meld together.
8. Garnish with freshly chopped cilantro before serving, if desired.

Cooking is a dance between timing and flavor, and this recipe is no different. My tip is to keep an eye on the cheese sauce—it’s the heart of the dish, and you want it to be perfectly creamy without burning.