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Set a Dutch oven or other large pot over medium heat and add the olive oil. Once the oil is hot, add the ground chicken. Use a wooden spoon to break up the chicken as it browns, about 5 minutes.
Add the onion, celery, garlic, and 1 teaspoon of salt. Continue to cook for another 3-4 minutes until the veggies are slightly softened.
Stir in the chicken broth, Buffalo sauce, canned tomatoes, white beans, cumin, oregano, honey, and remaining salt.
Bring to a boil and reduce to a simmer. Simmer for 15 minutes. Season to taste with salt and pepper.
For a creamy chili, stir in the cream cheese, and continue cooking until fully melted and incorporated.
Serve bowls of chili with sour cream, green onion, and blue cheese crumbles, if desired.