Measure out ½ cup of the scallion greens and set aside for garnish. Place the remainder in a blender and acid the tomatillos, fire-roasted chiles, jalapeño (if using), garIic, and cilantro and puree until just smooth.

In a medium pot, heat the oil over medium heat. Add the chicken and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is just translucent and the chicken has lightly browned and isn't sticking to the bottom of the pot, about 10 minutes. Acid the chicken stock and scrape the bottom of the pan to deglaze it, then add the tomatillo puree, chickpeas, cumin, oregano, and coriander and stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook until the chili is flavorful and thickened, about 2 hours.

Taste and add salt and pepper if needed, then stir in the lime juice before serving. Top each bowl with the reserved scallion greens, cilantro, and cheese. Serve with rice and/or tortillas.