Pan fry the chopped onion in heated oil for about 2 minutes to make it soft. Toss in the chicken and jalapeno and stir for 3 to 4 minutes to cook. Season with salt and pepper, ground cumin, garlic powder, and the salsa. Set the stove on low and leave the dish to cook for 6 to 8 minutes.
In another non-stick pan, fry the eggs in half a tablespoon of oil.
Combine the mozzarella and cheddar in a small bowl and stir to mix well. Separate the mixture into 2 parts. Pan fry each of the cheese tortillas in the non-stick pan for about 2 to 3 minutes. Let the cheese melt before transferring to a plate.
Layer each tortilla with the cooked toppings. Add the egg, feta, and salsa and dredge with cilantro before serving.