In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon paprika, and a pinch of black pepper, salt, and cayenne. Stir until well mixed.

Cut 1 pound of chicken breasts into strips. Toss with 1 tablespoon of honey and half of the seasoning blend. Marinate for about 10 minutes.

Bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a skillet. Add marinated chicken strips and cook for 6-8 minutes until golden brown and fully cooked. Remove and keep warm.

In the same skillet, melt 2 tablespoons of butter. Add 1 chopped onion and remaining southwest seasoning; sauté for 3-4 minutes. Add 3 minced garlic cloves and cook for 1-2 minutes until fragrant.

Stir in 1 can of diced tomatoes, then pour in 1 cup of heavy cream. Bring to a simmer for about 5 minutes until slightly thickened.

Return the cooked chicken to the skillet, stir in 1 cup of shredded cheddar cheese until melted. Add cooked penne pasta and toss to combine.

Adjust seasonings if necessary and serve hot, garnished with chopped cilantro. Pair with garlic bread or a green salad.