In a small bowl, mix together olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture evenly over the chicken breast and let marinate for 10 minutes.

Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (74°C). After cooking, let it rest for 5 minutes and then slice into strips.

Cook the brown rice or quinoa according to package directions.

While the grains are cooking, prepare the veggies by halving cherry tomatoes, dicing red onion, shredding lettuce, and rinsing black beans. If using frozen corn, heat until warm.

Assemble each bowl with a base of cooked grains topped with corn, beans, tomatoes, onion, greens, and sliced chicken.

Mix light ranch dressing with BBQ sauce, drizzle over each bowl, and optionally sprinkle with shredded cheddar cheese and garnish with fresh cilantro or green onions.