Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook until it starts to brown, breaking it up with a wooden spoon as it cooks. If you're using rotisserie chicken, simply shred it into bite-sized pieces and set aside.
Once the chicken is cooked through, sprinkle in the kosher salt, chili powder, paprika, black pepper, cumin, and coriander. Stir well to combine and let the spices cook for an additional 2-3 minutes until fragrant.
Stir in the drained black beans, pinto beans, and white beans into the skillet with the seasoned chicken. Mix everything thoroughly and allow it to heat through for about 5 minutes.
Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in a single layer. You can lightly toast them in the oven for about 5-7 minutes to enhance their crunchiness, but this step is optional.
Remove the chips from the oven and evenly distribute the chicken and bean mixture over the chips. Sprinkle the shredded Mexican cheese blend generously over the top.
Return the loaded nachos to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Once the nachos are out of the oven, top them with sliced pickled jalapeños, shredded lettuce, black olives, cherry tomatoes, avocado slices, and red onion. Finish off with a dollop of sour cream, a sprinkle of fresh cilantro, and serve with lime slices on the side.
