In a bowl, combine fresh orange juice, lime juice, minced garlic, and diced jalapeños. Pour this marinade over the chicken breasts and let marinate in the refrigerator for at least 2 hours.

In a large cast iron skillet, heat olive oil over medium-high heat. Add sliced jalapeños, diced bell peppers, and red onions. Sauté for about 8 minutes until tender.

Preheat the oven to 375°F (190°C).

Retrieve marinated chicken breasts. Mix together spices (paprika, cumin, salt, and pepper). Coat chicken breasts with the spice mixture.

Place seasoned chicken in the skillet. Sear each side for approximately 4 minutes until golden brown.

Remove skillet from heat. Distribute sautéed vegetables around chicken. Layer slices of pepper jack cheese on each chicken breast.

Transfer the skillet to the oven and bake for 10 minutes or until cheese is melted and chicken reaches 165°F.

Let the skillet rest briefly, garnish with chopped cilantro, and serve hot.