Cook pasta as directed on package; drain and set aside.
In a small bowl, mix chili powder, cumin and salt. Heat grapeseed oil in a large skillet over medium. Rub seasoning onto chicken and place in skillet. Cook 4-5 minutes per side or until no longer pink in the center. Remove from skillet and set aside.
Zest and juice 1 orange. Chop the chipotle peppers. Set zest aside and add juice to skillet with maple syrup. Cook for 1 minute, stirring constantly. Remove from heat and stir in peppers and 1 teaspoon of the zest. Return chicken to skillet and reheat.
Slice zucchini and sauté in hot skillet with the chicken for 2-3 minutes or until crisp-tender.
Serve chicken on a bed of pasta with orange wedges and zucchini on the side.