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Pulse onion and celery in a high-powered food processor 7-8 times.
Add jalapeño and pulse 4-5 more times until everything is finely diced but not blended.
Melt the coconut oil in a Dutch oven over medium-high heat.
Cook onion mixture 7-9 minutes, or until softened and onion turns translucent.
Add garlic, oregano, cumin and coriander, mixing well with a wooden spoon, and cook 1 more minute until fragrant.
Add chicken, fire-roasted green chiles and chicken broth, mix well and bring to a boil.
Reduce heat, cover and simmer 30 minutes.
Make a slurry by whisking the arrowroot powder and cold water until mixed well.
Turn the chili on low and slowly stir in the slurry.
Continue to cook on low until the chili reaches desired thickness.
Season with sea salt and white pepper to taste.
Garnish with finely chopped red onion, cilantro leaves, diced avocado, lime wedges, Whole30-compliant hot sauce and/or Paleo sour cream.