1. In a large bowl, toss chicken with 1 1/2 tsp. cumin and chili powder. Season with salt and black pepper, to taste. 
2. Heat oil in a heavy-duty dutch oven, over medium-high heat. Add chicken and cook for 4-5 minutes or until golden brown, while stirring occasionally. Do not overcrowd the meat or it will steam out instead of brown. Cook in batches if need to. Remove to a plate with a slotted spoon or a pair of tongs.
3. Add butter and reduce the heat to a medium. Add onions and cook for 2-3 minutes or just until soft. Stir in garlic, oregano, and the remaining cumin. Cook for about 30 seconds or until fragrant.
4. Add flour and cook for about 1 minute, while stirring constantly.
5. Add chiles, beans, broth, and chicken. Season with salt and pepper, to taste. Bring to a simmer. Reduce heat to a medium-low and cook partially covered for 20 minutes, stirring occasionally. Taste for salt and pepper.
6. Add heavy cream and simmer for an additional 1-2 minutes or until slightly thickened. 

To Serve

1. In a saucepan, bring 3 cups of water and rice to a boil. Reduce heat to maintain a simmer and cook, covered, until all of the water is absorbed. Let the rice rest covered for about 5 minutes, then fluff with a fork.
2. Spoon about 1/2 cup of cooked rice into a bowl. Ladle about 1 cup of chili over the rice. Top with fresh pico de gallo and green onions. I also like to add chopped cilantro and lime wedges.