Combine olive oil, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub evenly over chicken breasts pounded to 1 inch thickness and marinate for 10 minutes at room temperature.

Heat a grill pan or skillet over medium high heat until water sizzles on contact. Cook chicken 6 to 7 minutes per side until internal temperature reaches 165 degrees F. Rest for 5 minutes then slice into strips.

Cook brown rice or quinoa as directed if not using pre cooked. Prep veggies: halve cherry tomatoes, dice onion, shred lettuce, rinse beans, and warm corn if frozen (microwave 1 minute on high power).

In each bowl add cooked grains as base. Arrange corn, beans, tomatoes, onion, greens, and sliced chicken on top in sections.

Mix ranch dressing and BBQ sauce in a small bowl. Drizzle over each bowl, sprinkle with cheese, and garnish with cilantro or green onions if desired. Serve warm or chilled.