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Heat the oven to 400oF and line an extra large sheet pan with parchment paper. Use two sheet pans if needed.
In a small bowl, combine the garlic powder, dried oregano, dried basil, paprika, kosher salt, and black pepper. Set aside.
Add the chicken, chickpeas, cherry tomatoes, olive oil, and spice mix to a large bowl. Mix to evenly coat. Transfer to the sheet pan, ensuring everything is in one even layer. (Note: If preferred, divide the chickpeas and chicken into separate mixing bowls, each with half the olive oil and half the spice mix.)
Bake until the chicken reaches an internal temperature of 165oF and the chickpeas and tomatoes are beginning to brown, 30 to 40 minutes.
To serve, divide the sheet pan components evenly among four plates or bowls and drizzle with pesto.