Charred poblano peppers give this chili a smoky depth right from the start, and shredded chicken thighs simmer low and slow until they're tender enough to fall apart with a fork. Cauliflower florets stand in for the usual starchy filler, soaking up all that cumin, oregano, and coriander while keeping things hearty and satisfying. Full-fat coconut milk builds a rich, creamy base that carries the broth without feeling heavy, and a finishing squeeze of lime brightens every spoonful. Top your bowl with sliced avocado and fresh cilantro for a little extra creaminess and crunch. It's a cozy, one-pot dinner that fits easily into a dairy free rotation without skipping on comfort.
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Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the poblano peppers on a foil-lined baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, about 10–12 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skins, remove the stems and seeds, and dice the flesh. Set aside.
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat 1 tbsp of the avocado oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is golden and releases easily from the pot. Flip and cook for another 3–4 minutes. Transfer to a plate — the chicken will not be fully cooked through at this point.
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