In a bowl, combine the orange juice, lime juice, minced garlic, chopped jalapeños, and salt. Add the chicken, coat well with the marinade, cover, and refrigerate for at least 2 hours.

Preheat a cast iron skillet over medium heat and add olive oil. Once heated, sauté minced garlic, jalapeños, bell peppers, and red onion for about 8 minutes until softened.

Remove chicken from marinade, pat dry, and season with paprika, cumin, red pepper flakes, and pepper. Sear in the same skillet over high heat for 4 minutes per side until golden brown.

Preheat oven to 375°F (190°C). Return sautéed vegetables to the skillet around the chicken, layer with pepper jack cheese, and transfer to the oven. Bake for 10 minutes until cheese is bubbly.

Let the skillet rest for a couple of minutes, garnish with cilantro, and serve hot.