Cut the chicken into 1-inch pieces and season with salt and pepper. In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of this seasoning mixture and sprinkle it over the chicken. Add ½ tablespoon olive oil to the chicken and toss to coat evenly.

Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate, keeping it covered.

Return the skillet to the heat and add the remaining olive oil. Stir in the sliced onion and cook for 2 minutes until softened. Add the broccoli florets, zucchini half-moons, yellow bell pepper, and red bell pepper chunks to the skillet. Season with the remaining spice mix, plus additional salt and pepper to taste.

Continue to cook the vegetables, stirring occasionally, for 4 to 6 minutes, or until they are crisp-tender. Add more olive oil if the skillet seems dry.

Pour in the chicken broth (or your chosen liquid substitute) and scrape up any browned bits from the bottom of the skillet to create a pan sauce. Stir to combine.

Return the cooked chicken and any accumulated juices back to the skillet. Stir everything together and cook for an additional minute to heat through.

Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.