Slice a pocket into the side of each chicken breast, making sure the bottom half is thick enough to hold the filling.
Season the chicken inside and out with garlic powder, paprika, cayenne, salt, pepper, and avocado oil. Rub it in well.
In a small bowl, combine the cream cheese, finely diced jalapeño, fresh dill, and 1/2 tbsp of lime juice. Mix until well incorporated.
Transfer the cream cheese mixture to a piping bag (or a ziplock bag with the corner snipped off) and pipe it directly into the pockets of the chicken breasts. Close the edges.
Heat a skillet over high heat and sear the stuffed chicken breasts for 2-3 minutes on each side until golden.
Squeeze additional lime juice over the chicken, cover the pan with a lid, reduce the heat to low, and cook for 8-10 minutes until cooked through.
Transfer the chicken to a cutting board, slice, and serve with any of the melted cream cheese from the pan on top.
Cook it hands-free.
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