Cut chicken breasts into bite-sized pieces and season with garlic powder, smoked paprika, oregano, salt, and pepper. In a large pot, heat olive oil over medium heat. Add chicken and sauté until browned, about 6–8 minutes. Remove chicken and set aside.

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

Return the cooked chicken to the pot. Stir in BBQ sauce, drained pinto beans, and corn. Add chicken stock and stir to combine.

Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for about 10 minutes.

Stir in chopped parsley. Taste and adjust seasoning if needed, then serve hot in bowls garnished with parsley or sliced red onion.