Heat the EVOO, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add turkey and brown, using a potato masher to break it up as it cooks.
Using a food processor, purée chipotles and 2 tablespoons adobo sauce (to dial back the heat level, scrape the seeds out of the chiles first). Stir 2 tablespoons of the chipotle purée into the turkey and season with salt and pepper. Reserve the remaining purée to adjust the heat at the end of cooking (freeze whatever's leftover in a storage bag). Stir in the coriander, cumin and paprika. Add the onion and garlic.
Peel and chop 1 apple and add to the chili. Leave the remaining apple unpeeled, chop and dress with the lemon juice. Add the cinnamon and bay leaves to the chili, cover and lower the heat. Cooking, stirring occasionally, for 10 minutes. Stir in the tomato paste, then the stock and cider. Simmer to let flavors meld.
To serve, top bowlfuls of chili with cheese, chopped apples and pepitas. Serve with the chips alongside.