Begin by cutting boneless, skinless chicken breasts into bite-sized pieces. In a large bowl, combine the chicken with garlic powder, onion powder, paprika, salt, and pepper, ensuring each piece is evenly coated with the spices.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 7–9 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

In a small saucepan, pour in your prepared gravy and warm it over low heat for about 5 minutes.

If using frozen corn, cook according to package instructions; typically, this takes about 3-5 minutes. If using canned corn, drain and warm it.

For store-bought mashed potatoes, follow package directions to heat them until smooth and hot, around 3-5 minutes. For homemade, reheat them on the stovetop.

To assemble, scoop mashed potatoes into bowls, then layer on warmed corn and sautéed chicken.

Drizzle warm gravy over the layers and sprinkle shredded cheddar cheese on top.

Garnish with chopped fresh parsley and serve immediately.