Cook pasta according to package directions until al dente, then drain and set aside. Reserve 1/2 cup pasta water before draining.

Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until internal temperature reaches 165°F. Remove chicken to a plate.

Add bell peppers and onions to the skillet. Cook for 5 minutes until vegetables are softened and lightly charred.

Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, paprika, salt, and black pepper.

Return chicken to the skillet with any accumulated juices. Pour in chicken broth and let it simmer for 2-3 minutes.

Reduce heat to low and stir in Greek yogurt until creamy. Add cooked pasta and toss, adding reserved pasta water as needed.

Remove from heat and fold in fresh cilantro and lime juice. Serve immediately.