Brown the Chicken: 
Heat 1 Tbsp oil in a large Dutch oven over medium-high heat. Season chicken lightly with salt & pepper. Add to pot in batches and sear 2–3 minutes per side until lightly browned (it won’t be fully cooked through). Remove to a plate.

Cook the Aromatics: 
In the same pot, add the remaining oil. Stir in onions, bell peppers. Cook 5–6 minutes, until softened. Add garlic and cook 1 minute more until fragrant.

Build the Jerk Base: 
Stir in jerk marinade, soy sauce, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon. Let it sizzle for 2 minutes to bloom the spices.

Add Tomatoes + Beans
: Pour in crushed tomatoes, kidney beans, and black beans. Stir well, scraping up any browned bits from the bottom of the pot.

Simmer: 
Return chicken (and any juices) to the pot. Reduce heat to medium-low, cover partially, and simmer for 30–35 minutes, stirring occasionally, until chicken is tender and chili has thickened.

Finish
: Stir in lime juice. Taste and adjust seasoning (more lime for brightness, salt for balance, jerk marinade for heat).

Serve: 
Ladle into bowls. Top with shredded cheddar, sour cream, corn bread, avocado slices, or green onions.