Prep the air fryer: Preheat your air fryer to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with cooking spray.
Make the filling: In a bowl, mix the cream cheese, shredded cheese, chopped jalapenos, chopped chili, cilantro or chives, lime juice, and cumin. Stir until smooth and combined.
Taste and adjust salt if needed.
Season the chicken: Pat chicken dry. In a small bowl, combine 1/2 teaspoon salt, pepper, smoked paprika, garlic powder, and onion powder. Drizzle chicken with olive oil, then rub the spice mix all over.
Cut pockets: Using a sharp knife, slice a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
Stuff the chicken: Spoon the filling evenly into each pocket.
Use toothpicks to secure the opening if the filling is peeking out.
Air fry: Arrange the chicken breasts in a single layer in the basket. Cook for 16–20 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). Avoid overcrowding; work in batches if needed.
Rest and serve: Let the chicken rest for 3–5 minutes.
Remove toothpicks. Serve with lime wedges and your favorite sides like a salad, roasted veggies, or rice.