Place the chicken thighs, 2 TBS avocado oil, salt, black pepper, garlic powder, chili powder and cumin inside a gallon ziplock bag. Close the bag and mix the ingredients all together, until well coated. Set inside the fridge, and allow to marinate for a minimum of 1 hour. You can marinate this overnight as well.
In a large saute pan, add 1 TBS avocado oil on medium-high heat. Allow the pan to get hot, when you see the oil is shimmering, and there are tiny whisps of smoke coming from the pan, it's ready. Place the chicken thighs in the pan in one even layer, and allow them to cook from 6-8 minutes, or until nicely golden brown. Flip the chicken over, and cook for another 6-8 minutes on the other side. The chicken will be done when it reaches 165 degrees internal temperature. Then remove from the pan, and set aside to rest. Turn the heat down to medium.
Add in the chorizo, and cook until browned. Drain off any extra fat. Then add in the onion, poblano, and jalapeño and allow these to cook until the onion becomes translucent, about 5 minutes. Then add in 1 jar of The Spur, and scrape any extra fond off the bottom of the pan using a wooden spoon. Allow the sauce to come up to a boil, and then turn the heat to low. Add in the cream cheese and stir until incorporated. Add in the cherry tomatoes.
Slice the chicken thighs into strips, and add them into the sauce. Stir to combine.
Garnish with sliced scallions and serve immediately.