Preheat the grill to medium-high heat.

In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper.

Rub the mixture onto 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 5-7 minutes until tender but still bright green.

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

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