Pat chicken dry and place in a zippered plastic bag.
Juice lemons into a medium-small bowl and combine with with avocado oil, salt, pepper, cumin, paprika, turmeric, and garlic. Whisk well and pour into bag with chicken. Massage to mix and place in the fridge for 30 minutes.
When you're ready to get cooking, pre-heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, or lightly drizzle with a little extra avocado oil if preferred.
Spread out the chicken evenly on the baking sheet for even roasting. Set aside peppers and onion by adding them to the bag with any remaining marinade. Massage to coat.
Roast chicken for 30-40 minutes or until chicken is cooked through and registers 165 degrees F internally. After 15 minutes, add the peppers and onion to the pan and continue cooking until chicken is done and veggies are tender. Garnish with cilantro or parsley and serve with your choice of rice, quinoa, warm pita bread, and so on. Anything goes!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)