Place a large heavy-bottomed Dutch oven or stockpot over medium heat and add the avocado oil.

Add the diced onion to the pot and sauté for 5 minutes, or until the onions are translucent and slightly softened.

Add the minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not brown.

Stir in the diced green chiles, ground cumin, dried oregano, and cayenne pepper, allowing the spices to bloom for 1 minute.

Pour in the chicken bone broth and bring the liquid to a gentle boil.

Reduce the heat to medium-low (simmer) and add the pre-cooked shredded chicken to the pot.

Add the cubed cream cheese and whisk continuously until the cheese is completely melted and the broth is smooth and creamy.

Stir in the heavy whipping cream and continue to simmer for 10-15 minutes to allow the chili to reach the desired consistency.

Perform a final seasoning check, adding sea salt and black pepper according to technical taste requirements.

Ladle into bowls and garnish with fresh chopped cilantro before serving.