Preheat a large non-stick grill pan over medium-high heat for about 5 minutes.

In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and a pinch of salt and pepper.

Brush the seasoning mixture generously over both sides of the chicken breasts.

Carefully place the seasoned chicken in the preheated pan and grill for about 6-7 minutes on each side until cooked through.

While the chicken is grilling, combine black beans, corn, red bell pepper, avocado, red onion, and cilantro in a large salad bowl.

In a separate bowl, mix Greek yogurt, lime juice, and a sprinkle of salt and pepper to make the dressing.

Pour the dressing over the salad ingredients and toss gently to coat.

Slice the grilled chicken and arrange on top of the salad. Sprinkle with shredded cheddar cheese, and add minced jalapeno if desired.

Serve immediately or refrigerate for up to 2 days.