Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the olive oil, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.

Add the chicken thighs to the bowl and coat them well with the spice mixture.

In a large oven-safe skillet over medium-high heat, add the seasoned chicken thighs and sear them for about 3-4 minutes on each side until golden brown.

Remove the chicken from the skillet and set aside. In the same skillet, add the diced green chilies and heavy cream, stirring well to combine.

Bring the mixture to a simmer, then reduce the heat to low and add the chopped spinach, allowing it to wilt for about 2 minutes.

Return the chicken to the skillet, spooning some of the sauce over the top, and sprinkle the shredded cheddar cheese evenly over the chicken.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Remove from the oven and garnish with fresh cilantro. Serve with lime wedges on the side.