If rice or quinoa isn't already cooked, start that first. Pound the chicken breasts to an even 3/4-inch thickness. Mix the garlic powder, paprika, salt, and black pepper in a small bowl, then rub this seasoning over both sides of each breast. Let sit for 5-10 minutes.

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

While the chicken grills, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl until smooth. Season with salt and pepper. Add water one teaspoon at a time if too thick.

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