Light your grill or smoker and set up for two zone cooking, establishing the temperature at 325°F as indicated by a reliable leave-in thermometer. Add one pecan wood chunk to the hot coals.
While the grill is preheating, heat the oil in a large cast-iron dutch oven over medium-high heat. Cook and chop the sausage into crumbles, then remove the sausage from the pan, leaving about 1 tablespoon of the drippings in the pan.
Sauté the onion, jalapeno and red pepper in the sausage drippings until soft, (about five minutes) then add the minced garlic and sauté until fragrant (about 30-60 seconds). Remove from heat.
Add the sausage back in, along with the chicken stock, three tablespoons of cilantro, cumin, oregano, white pepper, white beans, corn and soy sauce. Stir well and place on the grill over indirect heat. Close the grill lid and allow the chili to smoke for 30 minutes, stirring every ten minutes.
While chili is smoking, whisk together ¼ cup of the heavy cream with the cornstarch to create a slurry. Then, whisk in the slurry and remaining heavy cream to thicken the chili slightly.
Add in the diced or shredded chicken (or turkey). Close the grill lid and allow to smoke for an additional ten minutes.
Remove from the grill and season with salt to taste. Serve warm and top with sour cream, and remaining cilantro.