Heat the olive oil in a large pot. Add in the onions. Cook for 2-3 minutes or until they are translucent and tender. Add in the garlic, jalapenos, chili powder, and cumin. Cook for another 2-3 minutes. Add in the chicken breasts, creamed corn, and chicken broth. Season with salt and pepper. Cover and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes or until the chicken is fully cooked.
Remove the cooked chicken and place in a medium bowl. Using two forks, shred the meat. Set aside.
In a small bowl combine the cornstarch with 1⁄4 cup water. Add the mixture into the pot and cook for 4-5 minutes or until the mixture has thickened. Add in the chicken, chickpeas, cilantro, and cheddar cheese. Cook for another 3-4 minutes to make sure that everything is heated, and the cheese is melted. Season with salt and pepper.Divide the chili among serving bowls and add any desired toppings. Serve with whole wheat bread. Enjoy!