Slice chicken breast into 1/2" slices. Place in Zip-loc bag and add mango habeñero sauce. Let marinate for 30 minutes.

Preheat oven to 350°F.

Pan fry chicken and cook to 165°F. Season with garlic powder, crushed red pepper, and black pepper. Remove from heat and set aside in mixing bowl.

Slice veggies into thin strips. Dice jalepeños. Add to hot frying pan with peanut oil and sautée.

Combine chicken with sautéed veggies, add cheese and stir until melted.

Stuff pockets and cook for 15 minutes. Optional to serve with side of ranch.