Cook spaghetti according to package directions until al dente. Drain well and set aside, reserving 1 cup of pasta water.

In a large skillet or Dutch oven over medium heat, cook chopped bacon until crispy, about 6-7 minutes. Remove with a slotted spoon and set aside, leaving 2 tablespoons bacon fat in the pan.

Season chicken pieces with salt, pepper, smoked paprika, and cumin. Add to the bacon fat and cook 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside with bacon.

Add diced onion, red bell pepper, and poblano pepper to the same pan. Sauté for 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 3 minutes to reduce slightly.

Reduce heat to medium-low. Stir in heavy cream and sour cream until smooth and heated through, about 2 minutes. Do not let boil.

Return cooked chicken and bacon to the pan. Gradually stir in shredded Monterey Jack cheese, stirring constantly until melted and creamy.

Add cooked spaghetti to the pan and toss well to coat every strand in sauce. If sauce is too thick, add reserved pasta water 1-2 tablespoons at a time until desired consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh cilantro and serve immediately while hot.