Rub chili powder, cumin, garlic powder, paprika, salt and pepper on chicken for full and bold flavor.

Add oil to a large pan. Warm it on medium heat until hot and ready for cooking.

Cook chicken on both sides until golden. Remove it from pan and keep aside for later.

Add butter to the same pan. Let it melt slowly to start the cheese sauce base.

Stir in the flour until smooth. Cook for one minute to remove raw taste from the flour.

Add milk slowly while whisking. Mix until smooth and thick for a rich and creamy base.

Pour broth into the pan. Mix well until a smooth and creamy sauce forms without any lumps.

Stir in shredded cheese. Let it melt fully until sauce becomes thick, creamy, and glossy.

Add chopped jalapeño for heat. Stir lightly to spread the spicy flavor into the cheese sauce.

Place chicken back in pan. Cover it with cheese sauce. Simmer until chicken becomes soft.

Cook for a few minutes. Make sure the sauce coats the chicken well for full flavor.

Place chicken on plates. Spoon extra cheese sauce over top for creamy goodness.