Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Pat the chicken breast dry with paper towels and cut into uniform 1-inch cubes.
Rinse the chickpeas and dry them thoroughly using a clean kitchen towel; removing excess moisture is the secret to getting them crispy.
Dice the bell pepper and slice the zucchini into half-moons, ensuring they are roughly the same size as the chicken for even cooking.
Place the chicken cubes, chickpeas, peppers, and zucchini onto the prepared baking sheet.
Drizzle with the extra virgin olive oil and sprinkle evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Toss the mixture with your hands or tongs until every piece is well-coated, then spread into a single layer.
Roast in the center of the oven for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender.
Remove from the oven and immediately drizzle the fresh lemon juice over the hot medley to brighten the flavors.
Garnish with finely chopped fresh parsley and serve immediately while warm.