Cut the chicken into 1-inch pieces and season with salt and pepper. In a small bowl, mix together garlic powder, onion powder, paprika, thyme, rosemary, and chili powder.

Sprinkle half the seasoning mixture over the chicken and toss with 1/2 tablespoon olive oil until evenly coated.

Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside on a plate.

Add remaining 1/2 tablespoon olive oil to the skillet. Add onion and cook for 2 minutes until softened.

Stir in broccoli, zucchini, and bell peppers. Sprinkle with remaining seasoning and cook for about 5 minutes, stirring occasionally, until crisp-tender.

Pour in chicken broth and scrape any browned bits from the pan. Return chicken and any juices to the skillet and stir for 1 more minute.

Remove from heat, garnish with parsley if desired, and serve hot over rice, quinoa, or as is.