Pat chicken breasts dry and brush lightly with olive oil. Mix paprika, garlic powder, salt, and pepper in a small bowl, then sprinkle generously over both sides of chicken. Let sit for 5 minutes. Preheat grill to medium-high heat and place chicken on hot grates. Cook for 6-7 minutes without moving, then flip and cook another 6-7 minutes until internal temperature reaches 165 degrees Fahrenheit. Remove and let rest for 5 minutes before slicing.

While chicken grills, prepare couscous according to package directions. Typically combine couscous with boiling water or broth in a 1:1 ratio, cover, and let steam for about 5 minutes until light and fluffy.

Chop lettuce into bite-sized pieces, dice cucumber, halve cherry tomatoes, and add corn kernels to separate bowls. Dice avocado just before assembly to prevent browning.

Divide warm couscous among serving bowls as the base. Arrange lettuce, cucumber, tomatoes, and corn around the couscous in sections. Slice rested chicken and fan on top. Scatter feta cheese over everything. Add diced avocado just before serving.

Drizzle bowls with lemon juice or balsamic dressing of choice, or serve plain and let guests dress their own bowl. Serve immediately while couscous is still warm.