Preheat your grill or grill pan over medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over 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 resting, steam the broccoli florets until tender, about 4-5 minutes. If using frozen broccoli, follow package instructions.

In a separate bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, dill, and red pepper flakes (if using). 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.