Pat chicken breasts dry and season generously with salt, pepper, cumin, and smoked paprika.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Add chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, add chopped onions and poblano peppers. Sauté for 5-7 minutes until onions are translucent and peppers soften.
Stir in minced garlic and cook for 1-2 minutes until fragrant.
Pour in chicken broth, scraping the bottom of the skillet to loosen browned bits. Let broth reduce slightly for about 3 minutes.
Lower heat and stir in heavy cream. Simmer gently, thickening sauce for 5 minutes.
Return seared chicken breasts to the skillet, spooning sauce over the top. Simmer together for 5 minutes to meld flavors and warm chicken through.
Taste and adjust seasoning with additional salt, pepper, or spices if needed.
Sprinkle fresh cilantro over the skillet before serving. Serve with rice, warm tortillas, or pasta as desired.
