Heat the avocado or olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and jalapeno, sautéing for about 5 minutes until softened.

Add minced garlic to the pot and cook for an additional minute until fragrant.

Push vegetables aside and add the cubed chicken thighs, seasoning with spices. Brown for 4-5 minutes.

Pour in the chicken broth, stir, and bring to a gentle simmer then cover the pot. Simmer on low for 25-30 minutes or on low in a slow cooker for 7 hours.

Shred the cooked chicken in the pot and stir in coconut milk, lime juice, and cilantro.

Let the chili simmer uncovered for 5-10 minutes to thicken.