Season chicken with cumin, chili powder, salt, and pepper on both sides.
Grill the chicken over medium-high heat for 2-3 minutes on each side.
Slice the chicken into bite-sized pieces and set aside.
In a large skillet over medium-high heat cook the onions and peppers until translucent.
Add the cherry tomatoes and cook for an additional 2-3 minutes.
Add the fresh garlic, season with salt and pepper and cook until fragrant.
Add the crushed tomatoes and check for seasoning.
Add the chicken to the skillet and simmer for 10 minutes over low heat.
Stir in the heavy cream and cook for an additional minute.
Add the pasta and grate some fresh parmesan cheese if desired.