1. Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Make sure the chicken is evenly coated.

2. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for 3-4 minutes per side, until browned, but not necessarily cooked through. Remove the chicken from the skillet and set aside on a plate.

3. Add the diced sweet potatoes, chopped red onion, red bell pepper, and green bell pepper to the same skillet. If the skillet seems dry, you can add another small drizzle of olive oil. Saute for 8-10 minutes, stirring occasionally, until the sweet potatoes start to soften and the vegetables are slightly tender-crisp.

4. Return the browned chicken to the skillet with the vegetables. Pour in the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan.

5. Reduce the heat to medium-low, cover the skillet, and let it simmer for another 7-10 minutes, or until the chicken is cooked through (internal temperature of 165 F) and the sweet potatoes are tender.

6. Remove the skillet from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh chopped parsley before serving.