In a skillet, melt some butter then sauté your chopped jalapeño for about 1 minute, stirring occasionally.
Stir in some shredded cheddar, heavy cream, whole milk, cream cheese, green chiles, and spices, and cook until the cream cheese has melted and the mixture is smooth. Then, stir in your leftover shredded chicken.
Reduce the stovetop heat, use a rubber spatula to flatten the mixture in the skillet into an even layer, then sprinkle on some more shredded cheddar. Continue cooking until the cheese topping is melted and bubbling.