In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Add the diced chicken breast to the pot. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.

Pour in the black beans, diced tomatoes, sweet corn, and chicken broth. Stir everything together, bringing it to a gentle simmer.

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well and let the chili simmer for about 15-20 minutes.

While the chili simmers, prepare your toppings. Chop the cilantro, slice the lime, and crumble the Cotija cheese.

Ladle the chili into bowls and top with sour cream or Greek yogurt, cilantro, and lime juice.