1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
2. In a small bowl, mix together the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Rub this spice mix evenly over both sides of each chicken breast.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until golden brown. Transfer the chicken to the prepared baking dish.
4. In the same skillet, add chicken broth, scraping up any browned bits from the bottom. Pour in the heavy cream and bring to a gentle simmer.
5. Reduce the heat to low and stir in the shredded cheese, whisking continuously until the cheese is completely melted and the sauce is smooth. Add the diced tomatoes and lime juice, stirring to combine.
6. Pour the cheese sauce over the chicken breasts in the baking dish. Top with sliced jalapeños if using.
7. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro before serving.

From my experience, the key to perfecting this dish is patience with the cheese sauce. Stir constantly to avoid any lumps and ensure a creamy texture. Just like my abuela taught me, trust your senses!