In a small bowl, mix together 1 tablespoon of the chili powder, the salt and the pepper. Sprinkle chicken with chili powder mixture and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add chicken and cook for 7 to 8 minutes per side until browned and internal temperature registers 160°F on an instant-read thermometer. Remove chicken from skillet and tent loosely with foil.
In the same skillet, heat remaining 1 tablespoon oil and garlic over low heat; cook for 3 to 4 minutes, or until garlic is softened. Increase heat to medium and add onions and red pepper; cook for 5 minutes. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar and cook for 5 minutes. Add broth and parsley; heat through.
To serve, place a bed of succotash on plate or platter and top with sliced or whole chicken breasts.