Mix the seasoning: In a small bowl, stir together the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Adjust cayenne based on your heat preference.

Season the chicken: Pat the chicken dry and toss with half of the spice blend and 1 tablespoon of oil. Let it sit while you prep the vegetables.

Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and nearly cooked through. Transfer to a plate.

Sauté the veggies: Add another drizzle of oil if needed. Add sliced peppers and onion. Cook 4–5 minutes, stirring, until they start to soften and get a little char. Add the garlic and cook 30 seconds.

Spice it up: Sprinkle the remaining Cajun blend over the vegetables. Stir to coat so the spices toast and bloom, about 30–60 seconds.

Combine and simmer: Return the chicken to the skillet. Pour in the chicken broth if you want a saucier skillet. Stir and let everything simmer 2–3 minutes, until the chicken is fully cooked and flavors meld.

Finish with brightness: Squeeze in the juice of half a lemon and add a little zest. Taste and adjust salt, pepper, or lemon.

Serve: Sprinkle with chopped parsley or green onions. Serve over rice, cauliflower rice, or with warm tortillas. Add hot sauce if you like extra heat.