In a pot, combine quinoa, water, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Preheat the grill to medium-high heat.

In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breasts with the mixture.

Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.

In a blender, combine avocados, lime juice, garlic, olive oil, salt, and water. Blend until smooth and creamy.

In each bowl, layer quinoa, sliced grilled chicken, cherry tomatoes, cucumber, corn, and cilantro.

Drizzle with avocado sauce before serving.