Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and optional jalapeño, then cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften.

Add the minced garlic, cumin, oregano, chili powder, cayenne, kosher salt, and black pepper. Stir for about 30 seconds, just until the garlic and spices become fragrant.

Add the chicken, drained beans, diced green chiles, and low-sodium chicken broth. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer.

Partially cover the pot and simmer for 18 to 25 minutes, depending on the thickness of the chicken. Continue cooking until the chicken reaches 165°F internally.

Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.

For a thicker texture, mash approximately 1 cup of the beans against the side of the pot. You may also briefly blend a portion of the chili before returning the shredded chicken.

Stir in the chopped cilantro and fresh lime juice. If using Greek yogurt, remove the pot from the heat and gradually stir it in so it stays smooth.

Taste the chili and adjust the salt, pepper, lime juice, or heat as needed. Serve hot with your favorite toppings.