Preheat the oven to 425°F (220°C).
In a large mixing bowl combine the chicken pieces, red onion, red bell pepper, carrots, and drained chickpeas.
Drizzle the olive oil over the mixture, then add smoked paprika, cumin, red pepper flakes (if using), garlic powder, onion powder, dried oregano, ground cinnamon, and kosher salt.
Toss everything until the chicken and vegetables are evenly coated with the oil and spices.
Spread the mixture in an even layer on a rimmed baking sheet.
Roast in the preheated oven for 30–35 minutes, until the chicken is cooked through and vegetables are tender; if desired, broil for the last 2 minutes to add char.
Remove from the oven and serve hot with tzatziki or white sauce if using.
