Heat a skillet over medium heat with butter or oil.
Sear the chicken until golden brown, about 4 minutes per side.
In the same pan, add more butter or oil, then sauté onions and sliced poblanos for 5 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.
Meanwhile, blend the cooked poblano peppers with cilantro, ¼ teaspoon salt, and ½ cup chicken stock until smooth.
Pour into the skillet along with the remaining stock, cream, lime juice, honey, and salt.
Bring to a simmer, return the chicken, cover, and cook until it reaches 165°F.
Adjust the sauce with a little stock if needed, then serve it warm with rice pilaf, pasta, or mashed potatoes.
