Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add 1 diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant. Then, stir in 3 minced garlic cloves, cooking for an additional 30 seconds until fragrant but not browned.

Add 1 pound of chicken breasts, 4 cups of water, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Raise heat to bring to a boil, then reduce to medium-low, simmering for 20 minutes until chicken reaches 160°F.

Carefully remove chicken from the pot. Let it rest a few minutes, then shred using two forks or hands. Set aside, keeping it warm.

In the same pot, add 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of Aleppo pepper, and 1 teaspoon of oregano. Stir and cook for about 1 minute.

Add 2 cans of drained cannellini beans, stirring to combine. Blend a portion of the chili until creamy, ensuring some beans remain whole for texture.

Return shredded chicken to the pot along with 1 cup of corn. Simmer on medium heat for 10-15 minutes, stirring occasionally until chili thickens.

Remove from heat and stir in the juice of 1 lime, 1 diced jalapeño, and 0.25 cup of chermoula. Adjust seasoning with salt and pepper if desired.

Ladle the chili into bowls and serve immediately. Garnish with fresh herbs or Greek yogurt if desired.