Season both sides of the chicken breasts with a mixture of the salt, pepper, cumin, onion powder, and garlic powder. Heat olive oil in a skillet over medium flame and sear the chicken for 6 minutes on each side until fully cooked. Use a food thermometer to check for 165 degrees. Remove the chicken from the pan onto a plate and shred it for later use.

To the heated pan, add the diced onion and garlic. Sauté until softened then add the shredded chicken, chipotle peppers and chicken stock. Allow the mixture to simmer for 4-5 minutes until it thickens; remove from the heat.

Begin filling the center of each empanada disc with chicken and cheese if using it. Take care to seal ends with a fork or press.

Heat the frying oil in another skillet over medium flame. Fry 3-4 empanadas in batches until golden brown turning as needed. Serve them hot with sour cream on the side!