Add olive oil to pan and bring to medium heat. Add shallot and garlic and cook until tender. Add chicken and cumin. Stir until heated through. Add all to crockpot. Add undrained beans, bullion cube, wine, water, garlic powder, salt and pepper. Stir to incorporate. Cook on low for 4-5 hours. Serve with chopped avocado, grated Monterey Jack cheese and cilantro.