In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the boneless, skinless chicken and cook for about 6-8 minutes, until it is golden brown and no longer pink inside. Remove the chicken from the pot and set it aside on a plate to keep warm, leaving the flavorful drippings behind.

In the same pot, add the chopped onion and stir for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic along with cumin, chili powder, and oregano. Sauté everything for an additional minute, allowing the spices to bloom and fill your kitchen with a tantalizing aroma.

Add in the drained cannellini beans, diced green chilies, and pour in 4 cups of chicken broth. Stir well to combine and bring the mixture to a gentle boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes.

Return the seared chicken to the pot and gently stir in 1 cup of heavy cream. Raise the heat slightly and cook for an additional 5 minutes, stirring occasionally.

Once your chili has thickened and heated through, taste and season with salt and pepper according to your preference. Adjust the spiciness if desired.

Ladle the chili into bowls and garnish with your choice of toppings, such as grated cheese, sour cream, fresh cilantro, or creamy avocado slices. Serve warm alongside cornbread or tortilla chips.