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Mix together the Garlic Powder, Paprika, and Onion Powder, Dried Thyme, Rosemary & Chili Powder.
In a large bowl add the cut-up chicken and season with salt and pepper. Add 1 tablespoon olive oil and half of the seasoning mix and toss until coated.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add seasoned chicken until cooked through (5-7 minute). Chicken is cooked when the internal temp is 165 ºF. Remove chicken and set aside.
In the same skillet, add the onions and if needed a bit of olive oil. Sauté until the onions are soft.
Add all vegetables and add the remaining seasoning mixture, plus salt and pepper, and continue to cook until the vegetables are at your desired tenderness.
Add the chicken broth into the skillet and scrape any browned bits and stir the into the broth and veggies.
Place the cooked chicken back into the skillet and combine with the broth and vegetables. Simmer for 1-2 minutes.
Garnish with red chili pepper flakes and parsley and serve with or without rice and noodles.