Heat a saucepan over medium heat. Add the chicken and a pinch of salt and cook, stirring, until browned.
Add the onions, carrots and anaheim pepper and cook until soft. Stir in the garlic and sauté for one more minute.
Add the paprika, cumin, chipotle and the tomato purée. Cover and cook for 5 minutes.
Add the beans, chicken stock, heavy cream and a pinch of salt. Bring to a simmer, turn off the heat and cover for 20 minutes.
For the honey butter, heat half of the butter in a small saucepan over low heat. Add the garlic, salt, paprika, cayenne and honey, whisking to incorporate. Turn off the heat and whisk in the cilantro. Add the remaining butter into the melted butter, using a spatula to fold together.
To serve, divide the chili between bowls. If it’s not as hot as you’d like, warm it slowly over low heat. Do not let it boil. Top with cheese and garnish with red onion, radishes, green onions and cilantro. Serve with ciabatta and spicy honey butter on the side.