Preheat the oven to 450°F

In a small bowl, combine the paprika, cumin, chili powder, salt, pepper, and lime zest. Pat the chicken dry and generously sprinkle the seasoning over both sides of the chicken. Place the chicken on a large baking sheet and cook for ten minutes.

While the chicken is cooking, prep the vegetables. Place the Brussel sprouts, shallots, carrots, jalapeño, and garlic in a large bowl and toss with the olive oil and a generous pinch of salt and pepper.

After the chicken is in the oven for ten minutes, arrange the chicken to sit in one quarter of the pan. Place the vegetables on the other three-fourths of the pan ~ ensuring they are not crowding the chicken. Continue to cook an additional 30 minutes ~ flipping the vegetables halfway through. Add the arugula on top of the vegetables and drizzle the lime juice over. Stir to mix up the vegetables and cook an additional 5 minutes. Remove the chicken and toss the vegetables with any chicken juice.

Serve immediately! For lower carb, serve with just the vegetables. Or, make a side of Spanish yellow rice!