Heat oil in large heavy-bottomed saucepan over medium-high heat. Add onion and cook until translucent (~5 minutes). Add garlic and cook for 30 seconds. Add chicken, salt, cumin, fennel seeds, oregano and chili powder. Cook, stirring frequently, until chicken is cooked through (~8 minutes). Stir flour into chicken mixture. Add beans, Swiss chard, corn and chicken stock. Bring mixture to a simmer, scraping up brown bits clinging to bottom with a wooden spoon. Simmer until liquid has reduced by half and chili has thickened (~55-60 minutes). Add red pepper flakes and simmer for another 10 minutes. Sprinkle with Parmesan and chopped parsley.
