Prep the oven and pan: Preheat the oven to 400°F (205°C). Lightly grease a baking dish or line it with parchment. If searing first, heat an oven-safe skillet over medium-high.

Soften and mix the filling: In a bowl, mash the softened cream cheese until smooth. Stir in shredded cheddar, minced garlic, chopped jalapeños, and optional green onions or cilantro. Season with a pinch of salt and pepper. The mixture should be thick and spreadable.

Butterfly the chicken: Place a hand flat on each breast and, using a sharp knife, slice horizontally to create a pocket, leaving about 1/2 inch uncut on the far side. Do not slice all the way through.

Season the outside: In a small bowl, combine salt, pepper, smoked paprika, cumin, and garlic powder. Pat chicken dry and rub the spice mix all over the outside.

Stuff the chicken: Spoon the jalapeño-cheddar mixture evenly into each pocket. Don’t overfill—leave a small border so the filling doesn’t burst out. Secure the opening with toothpicks inserted horizontally, or tie with short lengths of kitchen twine.

Optional sear for color: Heat olive oil in the hot skillet. Sear stuffed chicken 2–3 minutes per side until golden. This step adds great flavor but is not required.

Bake to finish: Transfer the chicken to the baking dish or keep in the oven-safe skillet. Bake 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) in the thickest part.

Rest and remove picks: Let the chicken rest 5 minutes to keep juices in. Carefully remove toothpicks or twine. Add a squeeze of lime on top if you like a bright finish.

Serve: Plate with a simple side: roasted broccoli, sautéed green beans, a side salad, or cilantro-lime rice. Spoon any pan juices over the chicken.