In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this mixture over the chicken breasts and let sit for 10 minutes.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through.

Lower the heat and add butter to the skillet, allowing it to melt completely.

Whisk in all-purpose flour and cook for about 1 minute to create a roux.

Gradually pour in the milk while whisking to avoid lumps and cook until the mixture thickens and bubbles gently.

Stir in shredded cheddar cheese until melted, then add in diced tomatoes, green chilies, and paprika.

Slice the cooked chicken into strips and stir into the cheese sauce until coated.

Serve hot over rice, in tortillas, or with a salad and enjoy!