Begin by cutting boneless, skinless chicken breasts into bite-sized pieces. In a mixing bowl, season the chicken with garlic powder, smoked paprika, oregano, salt, and pepper.

In a large pot, heat olive oil over medium heat. Add the seasoned chicken pieces and cook for 5–7 minutes until golden brown.

In the same pot, add diced onion, carrot, and red bell pepper. Sauté for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.

Return the cooked chicken to the pot and mix in BBQ sauce, drained pinto beans, sweetcorn, and chicken stock. Bring to a gentle boil.

Reduce heat to low, cover and let it simmer for about 10 minutes. Stir occasionally.

Remove from heat and stir in freshly chopped parsley. Adjust seasoning if needed before serving.