Boil chicken. In a medium saucepan over medium heat, slowly cook and stir onion and garlic. Cook until onions are tender.
In a medium bowl, blend chicken, onion, garlic, cream cheese, green chiles and spices until creamy.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in half to create 8 rectangles. Divide chicken mixture onto each rectangle. Fold rectangles in half and pinch to seal. Place the rectangles on a cookie sheet sprayed with cooking spray. Bake in the preheated oven 12-20 minutes, or until golden brown.
In the same pan you sautee'd the onion and garlic, heat cream of chicken soup on medium-low heat. Add cumin and chilli powder to taste.