Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chicken pieces to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.

Add the diced onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent and soft.

Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices smell fragrant.

Add the cubed butternut squash, diced tomatoes (with their juice), black beans, and chicken broth.

Bring the mixture to a boil, then turn the heat down to low.

Cover the pot and let it simmer for 25-30 minutes, or until the butternut squash is tender when poked with a fork.

Taste the chili and add more salt or pepper if you like.

Ladle the hot chili into bowls and top with fresh cilantro and a squeeze of lime juice.