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Prepare the chicken by frying, baking, or air frying.
For frying, dredge the chicken in a flour and spice mix, dip in buttermilk, and coat in flour. Fry in hot oil for 5-6 minutes per side until golden brown.
For baking, preheat the oven to 425°F (220°C), place breaded chicken on a baking sheet, and bake for 20 minutes, flipping halfway through.
For air frying, cook breaded tenders in an air fryer at 400°F for 12-16 minutes, flipping halfway.
For mashed potatoes, peel and dice potatoes, boil in salted water until tender, drain, and mash with butter, milk, and salt.
For gravy, melt butter in a saucepan, stir in flour to form a roux, gradually whisk in broth, season with salt and pepper, and let simmer until thickened.
Assemble the bowl by layering mashed potatoes, corn, crispy chicken, gravy, and shredded cheese.