Start by trimming any excess fat from your chicken breasts. In a medium bowl, combine the chicken with olive oil, garlic powder, smoked paprika, salt, and pepper. Coat the chicken evenly and let it marinate for at least 10 minutes.

Heat a grill or a large skillet over medium-high heat. Add the marinated chicken breasts to the hot surface and cook for 6–7 minutes on each side until the internal temperature reaches 165°F (74°C).

Once cooked, remove the chicken from the heat and let it rest on a cutting board for about 5 minutes. Slice the chicken into strips.

Prepare your choice of brown rice or quinoa according to package instructions. Boil the grains for about 15–20 minutes until tender. Fluff with a fork and set aside.

Rinse the black beans and drain them. Halve the cherry tomatoes, dice the red onion, and shred the lettuce. Heat frozen corn in the microwave if using.

In four wide, shallow bowls, layer the cooked brown rice or quinoa at the base. Arrange the corn, black beans, halved cherry tomatoes, diced red onion, and shredded lettuce around the edges of the bowl.

Place the sliced chicken in the center of each bowl. Mix the BBQ sauce and ranch dressing in a small bowl, then drizzle it over the chicken and veggies.

Sprinkle shredded cheese on top and add cilantro as a garnish if desired.