Make the Creamy Chicken: Melt butter in a Dutch oven. Add onion, chiles, and garlic; sauté 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in the rest of the ingredients (except cheese) and stir until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted.
For the Pancakes: Separate the eggs (save the yolks), and whip the whites in a clean, dry, cool bowl for a few minutes until VERY stiff). Blend in the protein powder, cream of tartar and the reserved yolks very gently into the whipped egg whites. Be careful not to over mix or they will end up like styrofoam!
Heat the oil in a frypan on medium-high until a drop of water will sizzle. Once it is hot, place a circle of dough on the pan. Fry until golden brown on both sides. Remove from heat and place on a plate. Serve with Creamy Chicken.