Heat the oven to 450F. Add oil to a large Enameled Cast Iron Skillet or ovenproof pan over medium-high heat.

Add the chicken to the Skillet while it heats. Sprinkle with salt and pepper. Add the onion.

Cook, stirring frequently, until the chicken browns in places and the onion softens, about 5 minutes. Add the garlic and stir.

When the chicken and onions are ready, spoon off all but 2 Tbsp. fat. Add the chiles and tomatoes to the skillet. Sprinkle in 2 tsp. ground cumin and a little more salt and pepper. Cook, stirring occasionally, until the chiles are soft and the tomatoes release some juice, 3–5 minutes.

Taste the chile-chicken mixture and adjust the seasoning. Scatter the cheese on top and transfer the Skillet to the oven. Bake until the cheese is bubbling, 5–10 minutes.

Remove the Skillet from the oven, garnish with cilantro, and serve with chips or tortillas and lime wedges.