Heat olive oil in a large non-stick skillet over medium heat.
Add the diced chicken breast to the skillet. Season with salt, black pepper, garlic powder, and smoked paprika. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the diced red bell pepper, green bell pepper, and onion to the skillet with the chicken. Sauté for 4-5 minutes until the vegetables are tender.
In a small bowl, whisk the eggs with a pinch of salt and pepper.
Push the chicken and vegetables to one side of the skillet. Pour the eggs into the empty side and scramble gently until cooked through, about 2-3 minutes.
Mix the scrambled eggs with the chicken and vegetables in the skillet.
Sprinkle the shredded cheddar cheese over the skillet mixture and allow it to melt for 1-2 minutes.
Remove from heat and garnish with chopped fresh parsley before serving.