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In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub evenly over chicken and marinate for 10 minutes.
Heat a grill pan or skillet over medium-high heat. Cook chicken 6–7 minutes per side, until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into strips.
Cook brown rice or quinoa as directed. Prep veggies: halve cherry tomatoes, dice onion, shred lettuce, rinse beans, and heat corn if frozen.
In each bowl, add cooked grains as base. Arrange corn, beans, tomatoes, onion, greens, and sliced chicken on top.
Mix ranch dressing and BBQ sauce. Drizzle over each bowl, sprinkle with cheese, and garnish with cilantro or green onions if desired. Serve warm or chilled.