1. Season the cottage cheese: Add the cottage cheese to a serving bowl. Sprinkle in the garlic powder, a pinch of salt, and black pepper, then stir until the cottage cheese is well seasoned and creamy.

2. Warm and sauce the chicken: Place the cooked shredded chicken breast in a small bowl and warm it briefly in the microwave or a skillet until just heated through. Toss with the barbecue sauce and smoked paprika until the chicken is evenly coated.

3. Prep the toppings: Dice the avocado, finely chop the red onion, and roughly chop the fresh cilantro. If using canned corn, drain it well; if using frozen corn, thaw and pat dry.

4. Build the base: Spread the seasoned cottage cheese evenly in the bottom of your serving bowl, creating a smooth base for the toppings.

5. Add the chicken and veggies: Arrange the saucy BBQ chicken, corn, avocado, red onion, and crumbled feta in neat sections over the cottage cheese so each topping is visible.

6. Finish the bowl: Sprinkle the chopped cilantro over the top and add an extra drizzle of barbecue sauce if desired. Taste and adjust with a final pinch of salt and pepper.

7. Serve: Enjoy the bowl as-is or give everything a good stir so you get a bit of chicken, corn, avocado, cheese, and cottage cheese in every bite.