If rice or quinoa isn't already cooked, start that first. Pound the chicken breasts to an even thickness. Mix garlic powder, paprika, salt, and pepper in a small bowl, then rub the seasoning over both sides of each breast. Let them sit for 5-10 minutes.

Heat olive oil in a grill pan over medium-high heat. Add chicken breasts and cook undisturbed for 6-8 minutes until grill marks form. Flip and cook another 6-8 minutes until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

While chicken grills, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl. Season with salt and pepper to taste. Add water if too thick to achieve a creamy but pourable sauce.

Steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Drain immediately and set aside.

Assemble each bowl with 1 cup of rice or quinoa as the base. Top with sliced grilled chicken, steamed broccoli, cherry tomatoes, red onion slices, and avocado. Drizzle with creamy garlic sauce and garnish with fresh parsley.