Heat 1.5 tablespoons of avocado oil in a 7 or 8-quart Dutch oven over medium/high heat.
Once the oil is heated, add the diced onion and ¼ teaspoon of sea salt. Sauté for about 4-5 minutes until they soften.
Add the minced garlic and jalapeño. Sauté for an extra 2 minutes, then sprinkle with ground cumin and mix well.
Pour in the chicken broth, hot sauce, and chicken breasts. Bring it to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the chicken is fully cooked (internal temperature should reach 165ºF).
While the chicken is cooking, brown the corn. Heat the remaining avocado oil in a cast iron skillet over medium/high heat. Sauté the corn for about 10 minutes until it’s nicely browned. Set it aside to cool.
Now, let’s prepare the topping. In a bowl, combine the sliced jalapeños, minced red onion, red wine vinegar, and salt. Add the cotija cheese, avocado, cilantro, and 1 cup of corn. Gently toss everything together and set it aside.
Once the chicken is done, remove it from the broth and shred it using two forks. Return the shredded chicken to the pot.
Remove the pot from the heat and allow it to cool slightly. Then, stir in the Greek yogurt until it thickens.
Top the chicken chili with the street corn mixture and dig in!