Preheat your grill or grill pan over medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush the mixture over both sides of the chicken breasts.

Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.

While the chicken is grilling, steam the broccoli florets for about 4-5 minutes until bright green and tender-crisp.

In a separate bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, dill, salt, and pepper. Mix until smooth to create the creamy garlic sauce.

To assemble the bowls, divide the cooked brown rice or quinoa among four bowls. Top each with sliced grilled chicken and steamed broccoli. Drizzle with creamy garlic sauce before serving.