In a large mixing bowl, combine chili oil, olive oil, minced garlic, smoked paprika, onion powder, salt, pepper, and lemon juice to create a flavorful marinade. Add your boneless chicken thighs or breasts, and let marinate for at least 30 minutes in the refrigerator.

While the chicken marinates, bring a pot of salted water to a boil. Cook the rotini pasta until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

Heat a grill pan over medium-high heat, lightly greased with olive oil. Add the marinated chicken, cooking for 4-5 minutes per side until chared and cooked through.

In a sauté pan over medium heat, melt butter and olive oil. Add minced garlic and sauté until fragrant. Stir in heavy cream and Cajun seasoning, simmering for 3-4 minutes. Mix in grated Parmesan until smoother, adjusting with reserved pasta water.

In a separate skillet, heat olive oil over medium-high heat. Sauté zucchini and bell peppers for 5-7 minutes until tender.

To serve, combine the creamy sauce with rotini pasta, top with grilled chicken, sautéed vegetables, and garnish with fresh herbs.