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Heat a large Dutch oven over medium heat.
Pat the chicken dry and season on both sides using ¼ teaspoon salt and a few turns of black pepper.
Spray the pot with avocado oil and add the chicken. Sear for 3-5 minutes on each side, until golden brown. Remove the chicken and set on a plate nearby.
Add the onion to the pot and use a wooden spoon to scrape the brown bits off the bottom (add a little water or broth to deglaze if needed).
Grate the carrots with the wide holes of a box grater and stir into the pot. Cook for another 3-5 minutes, until the veggies have softened.
Add the spices and garlic: 1½ teaspoons ground cumin, 1 heaping teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon ground coriander, and 3 grated garlic cloves. Stir and cook for a minute so the flavors bloom.
Add green chilis and broth. Put chicken back in so it d add oaks up flavor. You ssn shred now or later.
Rinse beans. Put half in chili, take other half and mix with some of the bone broth and cashews until creamy. Add to chili.
Add cilantro and parsley
Add corn.
Heat until warm. Serve!