Heat the olive oil in a large pot over medium heat. Add the chicken pieces and season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides and just cooked through, about 5–7 minutes.

Add the minced garlic to the pot and sauté for about 30 seconds, until fragrant. If you notice the bottom sticking a bit, scrape it up with a wooden spoon—those bits add flavor.

Stir in the cumin, oregano, coriander, smoked paprika, and red pepper flakes. Let the spices bloom for about 30 seconds to an inside smell that makes you want to lean in.

Pour in the chicken broth and half-and-half (or cream). Bring to a gentle simmer.

Add the white beans and corn. Simmer gently for 8–10 minutes, allowing the flavors to mingle and the chili to thicken a touch.

Taste and adjust with salt, pepper, and lime juice. A little extra lime juice brightens the dish, so add it gradually until the balance feels right to you.

If you prefer a thicker chili, you can mash a cup of beans directly in the pot with the back of a spoon and stir them back in. If you want more texture, leave them as is.

Ladle into bowls and garnish with chopped cilantro if you like. Serve with warm flour tortillas, cornbread, or crusty bread for dipping.