Start by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer for 1-2 minutes to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of chicken broth and a pinch of salt. Bring it to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa appears fluffy.

While the quinoa cooks, preheat your grill to medium-high heat (approximately 400°F). Brush 4 chicken breasts with olive oil and season generously with garlic powder, onion powder, smoked paprika, salt, and pepper. Allow the chicken to sit and absorb the flavors while the grill heats up.

Once the grill is hot, place the seasoned chicken breasts on the grates. Grill them for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. After grilling, remove the chicken from the grill and let it rest for 5 minutes before slicing.

In a food processor, combine 1 ripe avocado, ½ cup of Greek yogurt, the juice of 1 lime, and a handful of cilantro leaves. Blend until smooth and creamy, scraping down the sides as needed.

In a large mixing bowl, fluff the cooked quinoa with a fork. Mix in 1 cup of halved cherry tomatoes, 1 cup of corn kernels, 1 can of rinsed black beans, and ½ a chopped red onion. Toss everything together gently.

Finish each bowl by drizzling the creamy avocado sauce generously on top and garnish with extra cilantro or a wedge of lime.