Cook brown rice according to package directions. Preheat oven to 400℉. Meanwhile, add cubed butternut and chickpeas to a large rimmed backing sheet. Drizzle with a tablespoon of the olive oil and toss to coat. In a small bowl, stir together the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle spice mixture over the butternut and chickpeas and toss to coat.
Roast for 20-25 minutes until squash is tender and chickpeas are slightly golden. While squash is roasting, heat the other tablespoon of olive oil in a medium skillet over medium/high heat. Add the sliced bell peppers and onion and sauté for 6-7 minutes until tender. I like to let mine get a little charred on the edges.