Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the diced onion and sauté until softened, about 3 minutes.

Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.

Add the diced Hatch chiles, potatoes, and diced tomatoes to the pot. Stir to combine.

Return the browned chicken to the pot and pour in the chicken broth. Season with salt and black pepper to taste.

Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the potatoes are tender and the flavors are well combined.

Taste and adjust seasoning, if needed.

Serve the stew hot, garnished with chopped fresh cilantro and lime wedges, if desired.