In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper. If your chicken breasts are thick, pound them to an even 3/4-inch thickness. Rub the spice mixture evenly over both sides and let marinate for 10 minutes at room temperature.

If using uncooked grains, start your rice or quinoa now as they take 20-45 minutes depending on type. If you have pre-cooked grains ready, you'll stay within the 30-minute timeframe.

Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.

While the chicken rests, prep your vegetables if you haven't already. Halve the cherry tomatoes, dice the red onion, shred your lettuce, and rinse the black beans. If using frozen corn, microwave it for 1-2 minutes.

Divide the cooked grains between serving bowls. Arrange the corn, black beans, tomatoes, onion, and greens on top in sections. Slice the rested chicken into strips and add to each bowl.

In a small bowl, whisk together the ranch dressing and BBQ sauce until smooth. Drizzle this sauce over each bowl, sprinkle with shredded cheese, and garnish with fresh cilantro or green onions if desired.