Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
Preheat the oven to 400 degrees F.
Place a 6-count skull mold on a baking sheet.
Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.