Season the chicken. Mix the chicken seasoning: salt, cumin, oregano, coriander, sweet paprika, garlic powder, and black pepper. Coat the whole chicken thighs thoroughly. Let sit 15–20 minutes while you prep the other ingredients.

Brown the chicken deeply. Heat a large Dutch oven or heavy-bottomed pot over medium-high/high heat. Add a little avocado oil. Brown the chicken in batches so the pot is not crowded. Aim for a deep golden-brown crust. Remove the chicken and set aside. Do not clean the pot.

Build the aromatic base. Lower heat to medium. Add onions, carrots, and jalapeño to the chicken drippings. Cook 6–8 minutes, stirring occasionally, until softened and beginning to develop color. Add garlic and cook 30–45 seconds.

Bloom the spices. Add 4 tsp cumin, coriander, oregano, sweet paprika, smoked paprika, and black pepper. Stir constantly and cook 30–45 seconds, just until highly fragrant. Do not let the spices burn.

Add the green chiles. Stir in both cans of green chiles and cook about 2 minutes so the chile flavor develops before adding the broth.

Deglaze. Add about 1½ cups of the broth. Scrape the bottom of the pot thoroughly to release all the browned chicken and spice bits.

Prepare the cashew/bean component. Blend 1 cup raw cashews with about 1½ cups broth and roughly 1½ cups of the cannellini beans until very smooth. This adds natural creaminess and body without flour. Do not over-thicken the chili.

Build the chili. Add the remaining whole cannellini beans, blended cashew/bean mixture, remaining broth, and browned chicken. Bring to a gentle simmer. Add 1 tsp kosher salt to start.

Simmer. Partially cover and simmer gently for about 25–35 minutes, until the chicken is tender and fully cooked. Remove the chicken, let it cool briefly, then break it into large bite-sized pieces rather than very fine shreds. Return it to the pot.

Char the frozen corn. While the chili simmers, heat a large skillet over medium-high/high heat. Add the thawed, patted-dry corn with a little avocado oil if needed. Leave it undisturbed long enough to develop browned/charred spots, then stir and repeat. Season with a small pinch of salt. Add most of the charred corn to the chili near the end; reserve a little for topping if desired.

Finish with fresh flavor. Stir in the cilantro and parsley near the end. Add the juice of 2 limes, stir, and taste. Add the third lime if you want more brightness. Adjust salt and black pepper until the flavors pop.

Rest and serve. Turn off the heat and let the chili rest 10–15 minutes. Taste once more and adjust salt/lime as needed. Serve with fresh cilantro, lime wedges, avocado, jalapeño, sour cream or Mexican crema, tortilla chips/strips, and reserved charred corn.