Place peppers on a baking sheet and place in the oven on the middle rack to broil. Broil for three minutes or until skin starts to bubble.
Flip the pepper over and broil for another three minutes. The peppers should be slightly softened but holding shape. Remove from the oven and set aside to cool.
In a large bowl, add the ground chicken, chili powder, cumin, coridander powder, and salt and pepper. Using your hands, work the spices into the meat until evenly combined.
Heat oil in a large skillet over medium heat. Add the ground chicken and break up with a spatula until crumbly.
Cook until browned on the outside and almost done, 6-7 minutes.
Add the garlic and for 30 seconds. Add the onion and cook for 3 minutes, stirring frequently. Add the bell pepper and tomatillo and cook for another 2-3 minutes.
Remove from heat and set aside.
Heat the oven to 350 degrees
Slice the poblano peppers lengthwise starting about 1/2 inch from the stem. Run the peppers under cool water and carefully pull out the seeds.
Spoon the chicken mixture into the peppers. Stuff until very full but not over flowing.
Place the peppers on a baking sheet or dish and bake for 10 minutes until completely warmed through.
Remove from the oven and squeeze lime juice over, garnish with cilantro and spicy lime drizzle.