In a large bowl, season the chicken breasts with chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and pepper. Mix well to ensure an even coating.

Let it rest while you work on the cheese sauce to deepen the flavors.

Heat a skillet over medium-high heat and add a small amount of oil.

Carefully place the seasoned chicken breasts into the skillet. Sear each side for about 6-7 minutes until they turn golden brown.

Set the chicken aside to rest.

In a small saucepan, melt the butter over medium heat.

Gradually sprinkle in the flour while continually whisking to create a smooth paste.

Cook this roux until it turns light golden brown and emits a nutty fragrance.

Slowly pour in the milk while whisking continuously to prevent lumps.

Stir in the extra salt, cayenne pepper, and paprika until well combined.

Remove the saucepan from the heat and gradually add the shredded cheddar cheese, stirring continuously until melty and smooth.

Plate the perfectly cooked chicken breasts on a serving platter and generously drizzle the cheese sauce over each piece.

Garnish with freshly chopped parsley or cilantro.