Preheat the grill to medium-high heat.

In a small bowl, mix olive oil, garlic powder, onion powder, salt, and pepper. Brush the mixture over the chicken breasts.

Grill the chicken for 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 5-7 minutes until tender but still bright green.

In a separate bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, and dill. Mix well 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 the creamy garlic sauce over the top.