Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the ground chicken to the pan and break up into the small pieces with a wooden spoon. Cook for 5 minutes, then stir in the garlic and spices and cook for 30 seconds longer.

Add the diced tomatoes, chicken stock, diced chilies and tomato paste and stir well. Bring to a boil, then reduce the heat to medium low. Add the beans and continue cooking for about 20 minutes or until the chili has thickened to the desired consistency.

Remove from heat and stir in the lime juice. Taste and add salt and pepper as needed.

Serve with optional toppings and enjoy!