In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper to create a flavorful seasoning mix. Rub this spice blend evenly onto the chicken breasts and let rest.

Heat olive oil in a large skillet over medium heat. Sauté the seasoned chicken breasts for 6-7 minutes on each side or until cooked through.

In the same skillet, lower the heat slightly and add two tablespoons of butter until melted and bubbly.

Whisk in all-purpose flour into the melted butter and cook until it turns a light golden color to create a roux.

Gradually whisk in milk into the roux, cooking for about 3-5 minutes until thickened to the desired consistency.

Remove from heat and stir in shredded cheddar cheese. Add tomatoes, green chiles, and a pinch of paprika.

Slice the cooked chicken and return to the skillet with the cheese sauce, stirring gently to coat.

Serve over rice, in warm tortillas, or with your choice of sides.