In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground chicken and cook until it's browned and cooked through. Remove the chicken from the pot and set it aside. In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant. Add the jalapeno, diced red and green bell peppers to the pot. Cook for a few minutes until they start to soften. Return the cooked chicken to the pot, along with any juices that may have accumulated. Pour in the diced tomatoes with their juice, chopped cilantro and the drained diced green chilies. Stir everything together. Add the chicken broth to the pot, followed by the chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Mix well to combine all the flavors. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili simmer for about 20-25 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed. Serve the Keto Chicken Chili hot, topped with shredded cheese, chopped green onions, chopped cilantro, and a dollop of sour cream if desired.