1. Cut the chicken breast into bite-sized pieces and pat them dry with paper towels.

2. In a bowl, toss the chicken with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until well coated.

3. Cook the rice if it is not already prepared, then fluff it with a fork and set it aside.

4. Warm the corn in a small saucepan or skillet until heated through.

5. Heat a large skillet over medium-high heat and cook the seasoned chicken for 6 to 8 minutes, stirring occasionally, until browned and fully cooked.

6. In a small bowl, stir together the Greek yogurt and lime juice to make the creamy topping.

7. Divide the rice among serving bowls, then top with warm corn and cooked chicken.

8. Spoon the creamy topping over each bowl and finish with chopped fresh parsley or cilantro.

9. Serve warm right away.