Start by cutting the boneless, skinless chicken into 1/2-inch cubes. In a large bowl, season the chicken with 1 tablespoon of Cajun seasoning, smoked paprika, sea salt, and black pepper. Allow the chicken to marinate while you prep the vegetables.

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken cubes. Sear them for about 3-4 minutes on each side, or until golden brown. Remove the chicken from the pot and keep warm.

Reduce heat to medium and add another tablespoon of oil or unsalted butter. Add chopped onion, bell peppers, and celery; sauté for about 8-10 minutes until softened.

Stir in minced garlic and diced jalapeños; cook for an additional 1-2 minutes until aromatic.

Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously for 1-2 minutes to create a roux.

Gradually whisk in the chicken broth, scraping the bottom of the pot. Bring to a gentle simmer.

Stir in an extra tablespoon of Cajun seasoning, dried oregano, cumin, and optional cayenne pepper. Fold in the rinsed beans and chopped green chiles.

Return the seared chicken to the pot and let it simmer on low heat for 20-30 minutes.

Once thickened, stir in cream cheese and sour cream until smooth. Adjust seasoning as needed.

Let the chili rest for 5-10 minutes, then serve and top with garnishes.