Dice the chicken into 1″ cubes,
Toss the first 5 ingredients together, and coat the chicken with the flour and spices.
Heat the olive oil in large skillet and cook the chicken on medium-high until it’s barely pink, then add all of the vegetables and cook covered for another 5 minutes, stirring frequently.
Add the salsa and water to the pan, cover, and simmer for 5 minutes. Remove lid and cook until liquid evaporates some and thickens. Serve over rice or baked spaghetti squash.