Heat a large skillet over medium-high heat. Add butter, ground chicken, and onion. Cook until chicken is no longer pink and onion is tender. Add spices and cook until fragrant, about 1 minute.
Stir in bell peppers and jalapeno. Cook until slightly softened.
Add the cream cheese to the skillet and cook until melted and creamy. Stir in heavy cream a bit at a time until smooth.
Add broth and green chilies. Bring to a boil, reduce to a simmer and cook 20-25 minutes or until slightly thickened.
Notes
For a thicker chili use 1/4 teaspoon xanthan gum. Remove 1/2 cup of liquid from the chili, whisk in the xanthan gum until it thickens and the xanthan gum is completely dissolved. Stir the thickened liquid back into the pot of chili.2 ½ cups leftover cooked chicken can be used in place of the ground chicken - Add it in 5 minutes before the chili is done so it doesn't overcook.