2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white cannellini beans, drained and rinsed
1 (15-ounce) can corn (drained and rinsed)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 medium sweet potato, peeled and grated
1/2 cup spicy brown mustard
2 tablespoons soy sauce (La Choy and Tamari Wheat Free are gluten free)
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 to 1 teaspoon kosher salt (start with 1/2 tsp, then season to taste later)
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves