Prep the Chicken. Wash and pat dry chicken thighs (or whatever boneless skinless chicken part you are using) and trim removing any excess fat.
Place in a slow cooker (I used a 4.5 quart Crock Pot) and top with the spices and the rest of the ingredients.
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily. Remove the chicken and shred it with a fork or a handheld mixer (faster), then return it to the crock pot.
In a small bowl, mix the cream cheese with a couple of spoonfuls of the hot chili liquid until smooth. Stir this mixture into the chili and close the lid. Tempering it this way is what keeps the chili silky instead of grainy.
Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Add juice from half of a lime to the soup (to taste). This can also be done when serving individually.
After that taste for seasoning and add more salt/pepper if necessary.
Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.
