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Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.
In a small mixing bowl combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and the chicken is cooked through.
Remove the chicken from the skillet, set aside in a plate, and keep covered.
Return the skillet to the heat and add the remaining olive oil. Stir in the onions and cook for 2 minutes. Stir in the broccoli, zucchini, and peppers. Add more oil to the skillet if needed. Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes or until vegetables are crisp-tender. Stir occasionally.
Stir in the chicken broth.
Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
Remove from heat. Taste for salt and adjust accordingly.
Garnish with parsley and serve.