Prepare the Chicken and Vegetables

1. Cook the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken breasts with salt, pepper, and a pinch of cumin. Once the oil is hot, add the chicken and cook for about 6-8 minutes per side until golden brown and cooked through. Remove from the pot, and set aside to cool slightly.
2. Sauté the Aromatics: In the same pot, add the diced onion and cook for about 3-4 minutes, until softened. Add the garlic and jalapeños (if using), and cook for another minute until fragrant.

Build the Chili

3. Add the Broth and Spices: To the pot, pour in the chicken broth, and stir in the diced green chilies, white beans, corn, cumin, chili powder, smoked paprika, oregano, and a pinch of salt and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.
4. Shred the Chicken: While the chili simmers, shred the cooked chicken using two forks. Add the shredded chicken back into the pot, and stir everything together. Let it cook for another 10-15 minutes so the flavors can meld.
5. Finish the Chili: Squeeze in the lime juice and taste the chili for seasoning. Add more salt, pepper, or lime juice if needed.

Serve and Garnish

1. Serve: Ladle the chili into bowls and top with fresh cilantro, a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, and a few slices of avocado. For extra limey goodness, squeeze a wedge of lime over the top.