Place jam in a small bowl and microwave on high 30-40 seconds or until melted. Add lime juice and jalapeño pepper. Whisk until blended; set aside.
Combine chili powder and salt. Flatten chicken to an even thickness using a flat meat tenderizer. Rub garlic over chicken; sprinkle even with chili powder mixture.
Heat a large skillet over medium-high heat until hot. Lightly spray skillet with non-stick spray. Add chicken and cook 5-7 minutes; turn. Cook an additional 5-7 minutes or until chicken is no longer pink in center, brushing evenly with glaze. Sprinkle with cilantro.