In a large skillet coated with non-stick cooking spray, sauté the chicken over medium heat until done (7-10 minutes).
Stir in the chili powder, salt, pepper, garlic powder, and add onion and green pepper, cooking until the vegetables are tender, another 3 minutes.
If using frozen pizza dough: coat a pizza pan with non-stick cooking spray, unroll the dough, and place in the pan. Starting at the center, press out the dough with your hands, and bake for 6 to 8 minutes, or until light golden brown. If using a Boboli crust, skip this step.
Remove from the oven, and spoon the chicken mixture over the partially baked crust. Spoon the picante sauce over the chicken, and sprinkle with cheese. Return to the oven, and bake for 10 to 12 minutes, or until the crust is crisp.