In a medium cooking pot and on medium high heat, sauté the onions in enough oil until tender. Then add minced garlic and sauté for another minute.
Add chicken breast and stir occasionally. Cook until the meats are lightly brown, approximately 3 to 5 minutes.
Add ground cayenne, cumin, coriander, light brown sugar and sauté for another minute. Make sure to coat the chicken meats completely and evenly with all the spices.
Add bay leaves, canned tomatoes and cooking liquid. Bring the pot to almost boiling point, then lower the heat to simmer, partially cover and cook for 30 minutes.
Stir in kidney beans and simmer until the beans are all tender, approximately 15 minutes. If you want to thicken your chili, you can cook for another extra 15 minutes.
Remove bay leaves before serving. Adjust seasoning with salt and pepper at this point if necessary.
Serve chili hot with cornbread, corn chips or home-made soft rolls. Garnish chili with cilantro, sour cream, shredded cheese or chopped scallion.