Poach the chicken: lay the breasts beside each other in a pot, cover with cold water, turn the heat to high, bring the water to boil then reduce to simmer. With a kitchen thermometer check the internal temperature of the breasts; when it reaches 74°C in the thickest parts, remove the chicken and set aside.

Use a strainer to remove scum and impurities from the poaching water, add 500ml of water and salt, and boil for 5 minutes.

In your favourite chilli pot, skillet or large round flat-bottomed wok over medium-high, heat the oil, add the onions, and fry for a few minutes until soft and fragrant, add the minced garlic, and continue to fry until the onions are translucent.

Add the ground cumin, coriander, white pepper, salt, ground paprika, chilli powder, and turmeric, and stir to combine; add the drained butter beans and cannellini beans, and half the chicken stock; turn the heat to high and allow to bubble for 10 minutes or so, stirring frequently so it doesn’t stick, adding more stock if needed.

Use two forks or clean hands to pull the chicken breasts apart into large pieces; add those to the chilli, which should have reduced substantially by now; stir, add more stock if needed, reduce the heat to low, cover, and leave the chilli to simmer for another 10 minutes or so, stirring occasionally.

Taste and if needed adjust the seasoning and spices to suit your palate, stir well to combine, then leave to simmer for another 5 minutes or so until the flavours deepen and chilli thickens. When you’re satisfied with the density and depth of flavour, serve.

Distribute the chilli between bowls, saving some chicken pieces to pile on top, then sprinkle with grated cheddar cheese and (optional) chilli flakes, and garnish with fresh coriander sprigs, sliced scallions, and diced avocado.