In a medium bowl, add the Greek yogurt, light mayonnaise, lime juice, cumin, smoked paprika, garlic powder, and salt. Whisk everything together until smooth and creamy.
Add the shredded chicken to the bowl and stir until it is fully coated in the dressing.
Stir in the red onion, cilantro, cheese, and jalapeño. Mix until everything is evenly combined.
For the best flavor, refrigerate the chicken salad for 20-30 minutes before serving so the flavors can blend.