Season the chicken breasts with salt, pepper, cumin and ancho.
Saute in oil on one side for about 10 minutes, not too hot- you don't want the spices to burn. Flip the chicken over and sprinkle with jalapeño slices (if using). Divide the cheese onto each breast then cover the pan to finish cooking the breasts and melt the cheese.
Prepare a dinner plate with the salad greens, place the chicken breast on the salad and serve with guacamole, sour cream and salsa.