For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili powder (optional for extra heat)
• Juice of 1 lime

For the Creamy Avocado Sauce:

• 1 ripe avocado
• 1/4 cup Greek yogurt (or sour cream for a richer taste)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 small clove garlic, minced
• Salt and pepper, to taste
• 2–3 tbsp water (for desired consistency)

For the Veggies:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, sliced
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro or parsley, chopped (for garnish)
• Lime wedges (for serving)

For the Bowl Base:

• 1 1/2 cups cooked quinoa, rice, or cauliflower rice (your choice)