Place 10" skillet over medium heat and add oil. Add chicken and season with salt, pepper and garlic powder. Add chipotle, onions and bell pepper when chicken is nearly cooked through then cook another 2 minutes.

Put chicken filling in bowl. Add cheese and stir until melted. Cool completely (cheese will cool the filling substantially—DO NOT add hot or warm filling to puff pastry). At this point, chicken and cheese mixture can be kept refrigerated up to 2 days before baking in puff pastry.

Thaw puff pastry according to package instructions and preheat oven to 425.

Roll pastry on lightly floured surface into a 12" x 9" rectangle and cut into 12 – 3" squares (pizza cutter works well). Repeat with second pastry sheet. Press pastry square into mini muffin tin, crimping where needed.

Beat egg with Parmesan cheese and brush each pastry cup lightly with beaten egg mixture (if pastry is getting soft, return to refrigerator or freezer until firm again). Sprinkle each pastry lightly with chili powder. Fill cups with approximately 1-1 1/2 tsp filling but do not over fill. Bake 10-12 minutes until golden brown and bubbly. Serve while hot and enjoy!