In a small bowl, stir together spices for the chicken. Add spices and cubed chicken to a large bowl. Toss to coat. Set aside.
Heat skillet over medium-high heat. Add canola oil and once hot, add chicken. Cook until chicken is golden brown and cooked all the way through. Remove from heat and set aside.
In a medium saucepan, heat milk for the queso over medium heat until simmering. Stir in cheeses, red pepper flakes, garlic powder, salt and pepper. Cook over medium heat until the cheese is melted. Pour the queso over the cooked chicken and stir to coat. Keep warm on low.
For the fried jalapenos, add breadcrumbs to one small bowl and egg to another small bowl. Lightly beat egg with a fork. Dredge the slices of jalapeno in breadcrumbs, then egg, then breadcrumbs again. Add to a clean plate. Add vegetable oil to a small skillet over medium-high heat until approximately 1-inch deep. Once hot, add the dredged slices of the jalapenos. Fry until golden brown, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate. Set aside.