Cook Bulgur according to package directions; add broccoli during final 2 minutes of cooking. Remove from heat and stir in zest and salt; set aside
meanwhile, season chicken on all sides with black pepper and onion powder. In a large non stick skillet, heat oil on medium high. Add Chicken and cook for five minutes. Turn chicken and add shallots. Cook storing shallots occasionally, for 5 minutes, until chicken is cooked through. Transfer chicken to a large plate and cover to keep warm; keep shallots on medium-high heat.
To shallots, add vinegar, soy sauce, honey and pepper flakes. Stir to combine and cook until slightly thickened about 30 seconds. Stir in raspberries and cook 30 more seconds, until berries soften slightly.
Divide chicken and bulgur among serving plates and spoon berry mixture over chicken.
