In a dry pan, toast the cloves and cumin seeds. Grind together using a pestle and mortar and mix with the chilli flakes, garlic powder, white pepper, chili powder, paprika, oregano and salt.
In a large pan, bring the chicken stock to a slow boil. Add the spice mix and stir until it has mostly dissolved, then add the chicken thighs. Ensure the thighs are almost completely submerged; if they are not, add more stock/water. Reduce the heat to a very gentle simmer and leave the pan, half-covered, for approximately 2 1/2 hours.
After 2 1/2 hours remove the chicken thighs from the stock. Reserve the spicy stock for later.
Shred the chicken into bite sized chunks (it should be tender enough to break apart very easily). Set aside.
Heat a pan on a medium-low heat. Add 1 tablespoon of the stock. Add the onions and garlic and cook until soft, about 10 minutes. During this time, if the garlic and onion begins to stick, moisten with another small amount of the stock.
When the onion and garlic is soft, pour in what remains of the spicy stock. Add the diced tomatoes, chili, coriander and cumin seeds. Cover and simmer for 15 minutes.
Add the corn, butter beans and shredded chicken. Simmer for another 5 minutes. If the mixture becomes too dry, add some more water or chicken stock.
While hot, stir in the fresh coriander leaves, and serve with rice.