PC Chipolte Chicken Nacho Dip

Ingredients:
1 lb (450 g) chicken breast cubed
2 1/2 tbsp (37 mL) Chipotle Rub, divided ( I get mine from Pampered Chef, but I was told you can use any)
1 pkg (8 oz/250 g) cream cheese
3   green onions
1/4 cup (50 mL) fresh cilantro leaves
8 oz (250 g) Colby & Monterey Jack cheese blend (2 cups/500 mL grated), divided
1   medium red bell pepper
1 container (8 oz/250 g) reduced-fat sour cream (I didn't add this)
 Tortilla chips or assorted fresh-cut vegetables

Preheat oven to 450°F (230°C). On cookie sheet, evenly arrange cubed chicken. Sprinkle with 1 tbsp (15 mL) of the rub. Bake 13-15 minutes or until internal temperature reaches 165°F (74°C).
Meanwhile, in microwave safe bowl, microwave cream cheese and remaining 1½ tbsp (22 mL) rub, uncovered, on HIGH 30-60 seconds or until cream cheese is softened. Mix well.
Cut green onions into pieces. Process onions and cilantro in food processor until finely chopped. Add half  to batter bowl. Set aside remaining green onions and cilantro for topping.
Grate cheese. Add 1 cup (250 mL) to batter bowl. Set aside remaining cheese.
Cut off top of bell pepper; remove seeds, chop bell pepper. Add bell pepper and sour cream to batter bowl; mix well.
Remove pan from oven
Top chicken with cream cheese mixture, mixing and spreading evenly. Sprinkle evenly with remaining cheese; return to oven 4-5 minutes or until cheese is melted and bubbly.
Remove pan from oven. Top with remaining green onions and cilantro. Serve warm with tortilla chips or fresh vegetables.