In a medium bowl, combine oil, chili powder, garlic powder, cumin, salt and pepper. Add raw chicken chunks and toss to coat.
Heat a large skillet to medium-high. Once hot, add chicken and onion. Cook until chicken is no longer pink. Add garlic and cook 1 more minute.
Add diced tomatoes, tomato paste, both beans and chicken broth. Bring to a boil. Add pasta and cover pot, stirring occasionally. Cook for about 7 minutes, or until pasta is al dente. Serve in bowls and top with desired toppings.