In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of chicken strips with salt, pepper, chili powder, and cumin. Add the chicken to the skillet and cook for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add the sliced onions and bell peppers to the remaining oil. Sauté over medium heat for about 4-5 minutes until they begin to soften, stirring frequently to ensure even cooking. Stir in the minced garlic and cook for an additional minute, until fragrant.

Reduce the heat to medium-low and pour in heavy cream, stirring continuously until combined. Allow the cream to come to a gentle simmer, which will take about 2 minutes. Fold in shredded cheddar cheese, stirring until melted and smooth.

Return the cooked chicken to the skillet and stir well to coat with the creamy cheese sauce and sautéed vegetables. Cook together for an additional 2-3 minutes until heated through.

Place a generous scoop of the creamy chicken mixture on the bottom half of each slider bun. Top with the other half of the bun, pressing gently to secure.

Garnish sliders with freshly chopped cilantro and serve warm.