Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.