Start by dicing the boneless skinless chicken breast into bite-sized pieces. Sauté in a large pot with a bit of oil, salt, and pepper until golden brown, about 5-7 minutes.

Add the chopped onion and minced garlic to the pot. Cook them together until the onions become translucent, which should take around 5 minutes.

Stir in the drained white beans, cumin, and green chiles. Mix everything together until well combined.

Pour in the chicken broth, stirring to integrate all ingredients. Bring the mixture to a gentle simmer for about 15 minutes, stirring occasionally.

Taste your chili and adjust the seasoning as necessary. If you like it spicier, feel free to add extra chili powder or cumin to suit your palate.

Ladle the chili into bowls and garnish as desired with fresh cilantro, a squeeze of lime, or smooth avocado slices for added creaminess.