Heat oil in a Dutch oven over medium high heat. Add chicken and season with salt, lemon pepper, garlic powder, onion powder, dried mustard, and curry powder. Cook until lightly browned. Remove chicken from the pan and set aside.
Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 1 to 2 minutes.
Return meat to Dutch oven and add chicken stock and butternut squash. Bring to a boil and reduce the heat to low; cover and simmer for 30 minutes.
Stir in beans, tomatoes, creamed corn, green chiles, and green pepper. Cook uncovered over medium heat for 35 to 40 minutes, or until thickened to desired consistency. Stir in the cilantro and cumin. Serve hot.