Preheat your grill or stovetop grill pan over medium-high heat.
- In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Rub the chicken breasts with olive oil, then season them with the spice mixture on both sides.
- Grill the chicken for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing into thin strips.
- While the chicken is resting, prepare the rice (or quinoa) according to package instructions.
- In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, lime juice, olive oil, honey (if using), salt, and pepper. Set aside.
- To assemble the bowls, divide the rice or quinoa between 4 bowls. Top each bowl with black beans, corn, cherry tomatoes, red onion, and grilled chicken.
- Drizzle the homemade dressing over the bowls, then garnish with fresh cilantro and a lime wedge for extra flavor.