Heat 2 teaspoons of oil in a non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Set aside to cool.
While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they’re softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more. Add the ground cumin, oregano, and ground cayenne pepper and saute for 1 to 2 minutes.
Add green chilies, beans, chicken stock, and chicken flavor base and let simmer for 30 minutes. While the chili simmers, shred the chicken into bite-sized pieces. after the chili has simmer for 30 minutes, add the chicken and simmer 10 to 15 minutes more.