In a medium bowl, combine chicken breast pieces with garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly until the chicken is evenly coated. Allow it to sit for a few minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 2 minutes. Add the seasoned chicken pieces and cook for 7-9 minutes, turning occasionally until golden brown and cooked through, reaching 165°F (74°C). Transfer the chicken to a plate and set aside.

In a small saucepan, pour your prepared gravy and heat it over low heat, stirring occasionally for about 5-7 minutes until warmed through.

If using frozen corn, cook according to package instructions for about 4-5 minutes. For canned corn, drain and warm in the microwave for 1-2 minutes.

If using store-bought mashed potatoes, follow heating instructions for about 2-3 minutes. If making homemade, ensure they're smooth and warm.

Grab your serving bowls and start by adding a generous scoop of creamy mashed potatoes to the bottom.

Carefully arrange the cooked chicken pieces over the mashed potatoes, then add the sweet corn on top.

Drizzle the warm gravy generously over the chicken and corn, then sprinkle shredded cheddar cheese on top.

Finish off with a sprinkle of fresh parsley for freshness and serve immediately while warm.