Start by trimming the lean chicken breasts, ensure any excess fat is removed. In a mixing bowl, combine the chicken with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it marinate for about 10 minutes.

Heat a grill or large skillet over medium-high heat. Place the marinated chicken on the grill and cook for about 6–7 minutes on each side, until internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing into strips.

While the chicken is resting, prepare your base grains. Cook brown rice or quinoa according to package instructions, typically around 15-20 minutes, until tender. Season with a pinch of salt.

Rinse the black beans thoroughly under cold water, then set aside. Halve the cherry tomatoes, dice the red onion, and wash or shred the lettuce. Heat frozen corn according to package directions.

In large bowls, evenly divide the cooked grains. Arrange the corn, black beans, cherry tomatoes, diced red onion, and shredded lettuce around the perimeter of each bowl. Place the sliced grilled chicken in the center.

In a small bowl, mix BBQ sauce and ranch dressing. Drizzle this mixture over each assembled bowl and if desired, sprinkle shredded cheese on top and garnish with fresh cilantro.