Preheat oven to 425.
Combine chile powder, garlic powder, cumin, smoked paprika, salt, and olive oil.
In a bowl, or on the sheet pan coat the veggies and chicken in the seasoned oil mixutre.
Arrange the chicken and veggies on the sheet pan into an even layer, don't crowd the pan (use two if necessary).
Roast at 425 for 10 minutes. Then, place the pan under the broiler and toss vegetables every 60-90 seconds until a little charred.
Just before serving, squeeze lime wedges over chicken and veggies. The lime wedges can be roasted on the pan as well, but this is optional.
Serve with flour or corn tortillas, or over rice or cauliflower rice for a low carb option.