Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 3 minutes. Stir in the minced garlic and jalapeño (if using) and cook for another 30 seconds until fragrant.

Sprinkle in the cumin, chili powder, paprika, and oregano. Stir constantly for about 30 seconds.

Toss in the shredded white chicken meat, kidney beans, corn, and diced tomatoes. Pour in the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10 to 15 minutes, stirring occasionally.

Squeeze the juice of one lime over the chili and stir. Taste and adjust salt and pepper as needed.

While the chili simmers, warm your tortillas. I prefer to char them directly over a gas flame for a few seconds per side, or you can toast them in a dry skillet.

Spoon a generous amount of the chili filling into each tortilla. Top with avocado slices, a sprinkle of cheese, a dollop of sour cream, and fresh cilantro. Serve immediately with lime wedges on the side.