Preheat the grill (or a grill pan) to medium heat. Mix the curry powder, salt, allspice, thyme, and garlic powder together in a small bowl. Rub the spice blend over the chicken, covering all sides. Once the grill is hot, grill the chicken for 5 minutes per side. Lay the onion wedges and peppers carefully across the grates and grill 2 minutes per side.
Meanwhile, fill a large deep sauté pan with water and place on the stovetop over high heat. Once boiling, add 1 tablespoon salt and the pasta. Stir to separate the pasta, then cook according to package instructions, usually 6-8 minutes to al dente. When the pasta only has 1 minute left to cook, add in the green beans to blanche for the last minute. Drain the pasta and beans, reserving 1 1/2 cups salty pasta water. Rinse the pasta and beans in cold water and shake well.
Once the chicken has cooled for at least 5 minutes, slice into strips. Then cut the chicken strips in smaller bite size pieces. Cut the grilled pepper strips in half to create shorter segments.
Place the butter, minced garlic, and habanero in the large sauté pan. Sauté over medium heat for 1-2 minutes. Then add the heavy cream, chicken bouillon, pasta, green beans, 1 cup reserved pasta water, and Borden®Cheese Shreds. Stir to coat and melt the cheese. Mix in the grilled chicken, onions, and peppers. Continue to stir until the liquid and cheese form a creamy sauce. Stir in the remaining pasta water if the sauce is too thick. Serve warm.
If you are sensitive to spice, start with half of a habanero pepper.