Prepare the ingredients by rinsing the chickpeas, dicing the chicken, and chopping the vegetables.

In a large skillet, heat olive oil and sauté chopped onion and minced garlic until translucent.

Add diced chicken to the skillet, season with salt, pepper, cumin, paprika, and cayenne, cooking until no longer pink.

Stir in chickpeas and bell peppers, cooking together for a few minutes.

Fold in spinach and cook until wilted.

Adjust seasoning, then serve garnished with parsley and lemon wedges.