Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add in the chicken, all of the spices, salt and pepper, and cook until it's browned on the outside and cooked through. Remove it from the skillet and onto a plate.

Pour the remaining tablespoon of oil to the skillet and add in the onion, celery, carrots, and sweet potato. Season with salt and pepper and sauté the vegetables over medium heat until they're tender.

Add the chicken back into the skillet along with the white beans, then pour in the buffalo sauce and either water or chicken broth. Stir everything together and let it heat through. Top with the shredded cheese and cover with the lid until the cheese melts. Garnish with crumbled blue cheese and chopped cilantro before serving if desired.