Begin by rinsing quinoa under cold water. Combine with chicken broth or water in a saucepan. Bring to boil, then simmer covered for about 15 minutes until fluffy. Set aside.

Preheat your grill to medium-high heat. Oil grates with olive oil using a paper towel.

Combine olive oil, garlic powder, onion powder, smoked paprika, salt and pepper in a bowl. Rub this mixture on the chicken breasts and let rest.

Grill seasoned chicken for 6-7 minutes per side until internal temperature is 165°F. Let rest for 5 minutes before slicing.

In a blender, combine avocado, Greek yogurt, lime juice, and cilantro. Blend until smooth, season to taste.

In a bowl, mix quinoa with tomatoes, corn, black beans, and red onion. Serve topped with grilled chicken and avocado sauce.