Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for another 30 seconds.

Add chicken pieces and cook for 5-6 minutes until no longer pink and slightly browned.

Stir in chopped apples, white beans, and chicken broth. Add cumin, smoked paprika, chili powder, thyme, salt, and pepper. Bring to a gentle boil.

Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.

Remove from heat and fold in shredded cheddar cheese until melted.

Serve in bowls, garnished with additional cheese and herbs.