Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced and minced garlic and cook until the onions are soft, about 5 minutes, stirring occasionally and adjusting the heat so the onions do not burn.
Add the ground chicken and all the dried spices. Cook, stirring often and breaking up the chicken with a wooden spoon, until combined and no longer pink, 5-7 minutes.
Add all rinsed and drained cannellini beans and stir to combine.
Add two cups of the chicken stock and bring to a low boil for about 5 minutes.
Remove about 2 cups of the chili and bean mixture and place it in a bowl or measuring cup. Using an immersion blender, blend the mixture until creamy and return it to the pot. Note* If you like your chili extra thick, repeat with another cup of the chili and bean mixture.
**If you do not have an emersion blender, you can use a regular blender, making sure that the lid is slightly ajar when blending so the heat does not build up and pop the blender lid. If you do not have either, you can use a potato masher and carefully mash and break up the beans in the chili.
Add the cubed Neufchatel or Cream Cheese and let pot simmer for 5 minutes.
Taste the chili and season with more salt if needed.
Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves, sliced jalapeños, and corn chips. Serve with lime wedges for squeezing over.