1-Combine all the spices 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried oregano, 2 teaspoons paprika, 1 1/2 teaspoons ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper and season both sides of the 4 boneless skinless chicken breasts evenly.

2-Grill or pan-fry the chicken over medium-high heat until it’s no longer pink inside and reaches an internal temperature of 165 degrees Fahrenheit, which takes about 6 to 8 minutes per side depending on thickness.

3-In a medium pot, melt 2 tablespoons butter and whisk in 2 tablespoons flour until it starts to bubble, creating a base for your sauce.

4-Slowly add 1 cup milk while whisking continuously, and heat until it’s hot but not boiling, to keep the texture smooth.

5-Gradually whisk in 1 cup shredded extra sharp cheddar cheese until it’s fully melted and creamy.

6-Stir in 1/4 teaspoon paprika, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon salt to taste, blending the flavors perfectly.

7-Serve the chicken with the cheese sauce poured generously over the top, and enjoy it right away for the best results.