Thaw chicken thighs overnight in refrigerator, remove from refrigerator, and pat dry with paper towels on all sides.

Place chicken thighs in medium-sized bowl, add grapeseed oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and paprika and mix until well incorporated; allow to stand at room temperature for 10 minutes.

Add olive oil to large Dutch oven and bring to medium-high heat; cook chicken thighs 3 to 4 minutes on one side until golden brown, flip, and cook another 3 minutes or until fully cooked; remove from Dutch oven and place cooked chicken aside.

Add onions, mushrooms, celery, red bell pepper, garlic, and jalapeño and sauté until tender and caramelized; about 90 seconds.

Add chipotle pepper, adobo sauce, tomato paste, chili powder, cumin, and garlic powder and sauté about 45 seconds.

Add lager beer and cook down until 1/2 in volume; about 90 seconds to 2 minutes.

Add chicken stock, crushed tomatoes, Worcestershire sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper and bring to a boil. While bringing to a boil, shred cooked chicken thighs with two forks.

Once chicken stock mixture comes to a boil, add shredded chicken, cover with lid, reduce heat to medium-low, and cook for 10 minutes.

Remove lid, add drained navy beans, and cook for 20 more minutes.

Remove lid and season chili to taste with salt and pepper.

To plate, place chili in bowl and top with shredded cheese, corn chips, green onion, and a dollop of sour cream, then lightly dust a pinch of chili powder over sour cream.