In a large saucepan, bring the chicken pieces and stock to a simmer over medium-high heat. Lower the heat to medium and poach the chicken, skimming off any fat that accumulates on the surface, for about 18-20 minutes, or until just done. Remove chicken from the broth and cool. Reserve the stock in the pan.
Remove and discard the skin and bones from the chicken. Shred the chicken meat and set aside on a plate, cover and refrigerate until needed.
In a large pot heat the oil over medium-high heat until shimmering. Add the onions, celery, garlic and jalapeno. Sauté, stirring occasionally for 8-10 minutes until softened, but not brown. Remove from the heat and set aside.
In the saucepan holding the reserved poaching liquid, mix together the white beans, cumin and cinnamon stick. Bring to a simmer over medium heat and simmer for 1 1/2 hours until the beans are tender, but not mushy. Remove and discard the cinnamon stick.
Stir in the shredded chicken and sautéed vegetables and season with salt and pepper. Just before serving, toss the chili with the cheese, chopped parsley and cilantro.