Heat the olive oil in a large pan. Add the onions, garlic, and jalapeno and sauté for 5 minutes until the onions are translucent.
Add the canned green chiles, cumin, oregano, Mexican chili powder, red chili flakes, and salt. Cook for 1 more minute.
Transfer the onion mixture to the slow cooker and add the beans, chicken breasts, and chicken stock. Cook on low for 6 hours (feel free to leave it on for 8 if you like).
Remove the chicken breasts from the slow cooker and shred them with a fork (or your hands, whatever).
In a blender, puree 1 cup of beans (yes there will be some onions and stuff in there, that's fine) with ¼ cup of liquid, this will be used to thicken your chili. If you don’t have a blender, just smash the beans with a fork.
Return everything to the slow cooker and mix well. Add the Cholula now if you’re using it.
Ladle chili into bowls and garnish with cilantro, avocado, cheddar, and a squeeze of lime juice.