In a mixing bowl, add chicken thigh, garlic powder, cayenne pepper, red pepper flakes, olive oil, and salt.
Toss it until the spices coats the chicken well.
Set aside for 20 minutes to get marinated.
Cook the pasta
Meanwhile, cook pasta according to the package instructions.
Drain and set aside.
Cook the chicken
Place a skillet over the medium heat, add olive oil and the marinated chicken thigh.
Cook by flipping occasionaly-for 12-14 minutes or until the center is thoroughly cooked.
Transfer the chicken to a plate and cut into strips.
Make the sauce
Over medium heat, in the same pan add olive oil, jalapeno pepper, and chopped onion.
Sauté until the onion turns translucent.
Then add diced tomato along with the liquid, garlic powder, red pepper flakes, cayenne powder, chicken stock, ground cumin, and salt.
Bring it to boil, and cook until the sauce thickens.
Add cooked pasta and the chicken strips.
And toss until the sauce coats each pasta well.
And finally sprinkle chopped cilantro as garnishing. Enjoy!!
Notes
Store the leftover in the refrigerator to use up to 2 days.Freeze it to store for a longer time for up to 2 months.To thaw, leave them in refrigerator or microwave until it turns warm.