Begin by thinly slicing the boneless chicken breasts or thighs. This ensures even cooking and quick preparation. Next, wash and slice the yellow onion, bell peppers, and poblano pepper, setting them aside for later.
In a bowl, combine the sliced chicken with chili powder, smoked paprika, garlic powder, and ground cumin. Toss to ensure the chicken is evenly coated with the spices.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the seasoned chicken and sauté for about 5-7 minutes, or until the chicken is cooked through and starts to brown.
Add the sliced onion, bell peppers, and poblano pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the corn and salsa verde, mixing well to combine. Allow the mixture to cook for another 2-3 minutes, letting the flavors meld together.
Reduce the heat to low and add the cream cheese to the skillet. Stir until the cream cheese is fully melted and incorporated, creating a creamy sauce that envelops the chicken and vegetables.
Sprinkle the shredded pepper jack cheese over the top. Cover the skillet with a lid for a couple of minutes to allow the cheese to melt.
Warm your tortillas in a separate pan or microwave. Serve the creamy chicken fajita mixture in the tortillas, garnished with fresh lime juice, chopped cilantro, and sliced avocado.
