Clean and preheat the grill to medium-high heat. Place chicken over the indirect side of the grill for about 15 to 20 minutes. Move the chicken over the direct heat and cook an additional 5 minutes, or until the internal temperature is 165 degrees F. Remove and set aside to cool. Shred or chop when cool enough to handle.

Place a large Dutch oven or stew pot over medium heat. Add the avocado oil and onions. Cook for about 10 minutes, or until the onions are tender, stirring occasionally. Stir in the garlic and lemon juice.

Stir in the chicken, chicken broth, green chilis, 2 cans of beans, cumin, oregano, chili powder, red pepper flakes and cream cheese.

Stir frequently until the cream cheese has melted.

For extra creaminess, add ½ to 1 cup of heavy cream.

Take the remaining can of beans and run them through the blender or mash with a potato masher until smooth.

Stir the mashed beans into the chili. Reduce the heat to medium-low, cover and cook for 1 hour, stirring occasionally. Serve hot.