In a large pot or Dutch oven, heat the canola oil over medium-high heat. Season the chicken with salt and pepper, and add to the pot. Cook, turning as needed, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the turmeric and onion to the pot, and cook, stirring often, until softened, 5 to 6 minutes. Add the scallions, parsley and cilantro, and cook until wilted and dark green, 5 minutes. Return the chicken to the pot and add the chicken stock, fenugreek leaves and dried limes.
Bring to a simmer until the chicken is tender and the liquid has reduced, 25 minutes. Halfway through cooking, pierce 3 of the limes with a paring knife.
Add the kidney beans and cook until warmed through, another 5 minutes. Divide the stew between bowls and garnish with more parsley and cilantro. Serve with pita on the side.
Cook pancetta in a medium skillet over medium heat, stirring often, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool.
Process cheddar, cream cheese, and butter in a food processor until smooth. Pulse in scallion, pepper, Worcestershire sauce, and pancetta; season with salt. Scrape mixture into a small plastic wrap–lined bowl; gather plastic around cheese, using your hands to shape into a ball. Chill until firm, 3–12 hours.
Just before serving, cook garlic in oil in a small saucepan over medium heat, stirring often, until golden brown, about 3 minutes. Drain on paper towels.
Add shallots to saucepan and cook, stirring often, until golden brown and crisp, 5–8 minutes. Drain on paper towels; let cool. Discard oil. Mix garlic and shallots in a medium bowl. Roll cheese ball in mixture to coat. Sprinkle with Everything Bagel Spice Mix, pressing lightly to adhere. Serve with crackers.
