In a large pot or dutch oven on medium-low, simmer chicken thighs uncovered in 6 cups of water with garlic powder, onion powder, and a bay leaf. Allow the chicken to cook for about one hour or until meat easily pulls away from the bone. While the chicken is cooking, dice the bell peppers, onion, and garlic. After one hour, remove thighs from the pot, leaving the chicken broth, and discard the skin while removing meat from the bones. Pull chicken and set aside.