Prep everything first. Cut the chicken into bite-size pieces, slice the onion and peppers, and mince the garlic. Keep your spices and sauce ingredients within reach. This dish moves quickly once the pan is hot.

Heat the skillet. Set a large skillet over medium-high heat and add the oil. When it shimmers, it’s ready. A wide pan helps the chicken brown instead of steam.

Season and sear the chicken. Pat the chicken dry and season with salt, pepper, smoked paprika, chili powder, and cumin. Add to the hot pan in an even layer. Cook 4–6 minutes, stirring once or twice, until lightly browned and just cooked through. Transfer to a plate.

Sauté the veggies. In the same skillet, add the onion and peppers. If the pan looks dry, add a drizzle of oil. Cook 4–5 minutes until softened and a little charred at the edges. Add zucchini and corn, and cook 2–3 minutes more. Stir in the garlic for the last 30 seconds.

Deglaze for flavor. Pour in the apple cider vinegar and scrape up the browned bits. This adds tang and depth without extra calories.

Build the BBQ glaze. Stir in tomato paste, BBQ sauce, and broth. Bring to a gentle simmer. Taste and adjust with a pinch of salt, pepper, or a teaspoon of honey if you want more balance.

Return the chicken. Add the chicken and any juices back to the skillet. Toss to coat and simmer 2–3 minutes until glossy and warmed through. The sauce should lightly cling to the chicken and veggies.

Finish and serve. Turn off the heat. Squeeze in a bit of lemon or lime and shower with chopped herbs. Serve over brown rice, cauliflower rice, whole-grain pasta, or in lettuce cups. For extra heat, add red pepper flakes or hot sauce.