Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Dice the chicken breast into uniform 1-inch cubes and place them into a large mixing bowl.
Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up in the oven.
Add the dried chickpeas, broccoli florets, and sliced red bell pepper to the bowl with the chicken.
Drizzle the extra virgin olive oil over the mixture and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder.
Toss everything together with your hands or a large spoon until the chicken and vegetables are evenly coated in the oil and spices.
Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.
Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the chickpeas are golden and crunchy.
Remove the sheet pan from the oven and immediately drizzle the fresh lemon juice over the hot ingredients to brighten the flavors.
Transfer the roasted mixture to a shallow bowl and serve immediately while warm.