In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork.
While quinoa cooks, prepare the chicken. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Rub the chicken breasts with 1 tablespoon olive oil and then coat evenly with the spice mixture.
Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
Remove chicken from heat and let rest for 5 minutes, then slice into strips.
In a small bowl, whisk together lime juice, 2 tablespoons olive oil, Greek yogurt, salt, and pepper to make the dressing.
To assemble the bowls, divide the cooked quinoa evenly among four bowls.
Top each bowl with sliced chicken, black beans, corn kernels, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
Drizzle the lime-cilantro dressing over each bowl before serving.