Using a knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
Finely dice peppers, chop onion and combine peppers and onion in a baking dish, trim and finely dice chicken.
Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well.
Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to bowl. Transfer bean mixture to baker; mix well.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
