Sprinkle the chicken pieces with 1 tablespoon of chili powder, salt, and pepper.
In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Remove chicken layers from the skillet and tent with foil until browned.
Continue cooking until the onion is tender, about 5 minutes, in the same skillet with the remaining olive oil and onions.
The corn, lima beans, vinegar, and 1 teaspoon of chili powder should be added at the end of the cooking process. Add broth (or water) and the parsley and cook for another 5 minutes..
Top chicken breasts with whole or sliced succotash on a plate.