Cut chicken breasts into bite-sized chunks. Season generously with salt, pepper, garlic powder, smoked paprika, and chili powder. Toss to ensure even coverage.

In a large frying pan, heat olive oil over medium-high heat. Add seasoned chicken pieces and sauté for 6-7 minutes until golden brown. Remove from pan and set aside.

In the same pan, add more olive oil if needed and toss in sliced green and red bell peppers along with white onion. Sauté for 5-6 minutes until softened.

Add sliced baby Bella mushrooms to the pan. Cook for 4-5 minutes, stirring occasionally until mushrooms are tender and caramelized. Season with salt and pepper.

Return browned chicken to the pan. Lower heat and add Mexican crema and sour cream, stirring gently. Bring to a gentle boil, then simmer for 5-7 minutes until the chicken is cooked through.

Remove from heat and garnish with chopped cilantro. Serve warm, optionally with tortillas or rice.