In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced boneless skinless chicken breasts and cook for about 5-7 minutes until golden brown, stirring occasionally. Remove chicken and keep warm.

In the same pot, add the diced onion and minced garlic, sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Add the diced sweet potatoes, stirring to coat them in the onion and garlic mixture. Allow the sweet potatoes to cook for another 2 minutes.

Pour in 4 cups of chicken broth and add the diced tomatoes, stirring to combine thoroughly. Bring the mixture to a gentle simmer.

Add the drained black beans and kidney beans. Sprinkle in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to incorporate everything.

Increase the heat to a boil, then cover and let the chili simmer for 25-30 minutes, stirring occasionally until the sweet potatoes are fork-tender.

Return the cooked chicken to the pot and add corn. Stir well and heat through for an additional 5 minutes.

Remove from heat and stir in lime juice. Ladle the chili into bowls, garnishing with cilantro and avocado slices. Serve hot.