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In a dutch oven add diced onions, diced green chilies, olive oil, cumin, chili powder, salt, oregano, minced garlic and chicken stock.
To spatchcock a chicken, cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken will lay nice and flat. Season with all purpose run.
Place the spatchcock chicken onto a wire rack and place it on top of the filled dutch oven.
Set up the grill for indirect heat at 350 degrees. Slowly smoke the chili and meat until the chicken reaches 165 degrees internally.
Remove the wire rack from the grill and let the chicken rest.
In the chili, add a drained can of cannellini beans, corn and cream cheese. Next, add another can of cannellini beans and a little bit of chicken stock into a blender, mix it together until in liquid and pour it into the chili.Cook for 15 minutes and it's time to finally add in the meat.
Shred up the whole chicken, including the crispy seasoned skin and add it into the chili as the final step. Add freshly squeezed lime juice and mix everything together and let it cook for another 15 minutes.