In a medium bowl, combine 1 lb of boneless, skinless chicken breasts with 1 teaspoon each of garlic powder, onion powder, and paprika. Sprinkle salt and pepper to taste, then toss the chicken pieces until thoroughly coated in the seasonings.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken to the skillet. Cook for about 7-9 minutes until golden brown and cooked through at an internal temperature of 165°F.

In a medium saucepan over low heat, pour in 1 cup of prepared gravy. Stir occasionally to prevent sticking, warming until heated through.

Cook corn according to package instructions if frozen or drain and heat canned corn over low heat for about 3-5 minutes.

Reheat 4 cups of mashed potatoes on the stovetop over low heat, stirring gently to avoid lumps, or follow package directions if store-bought.

Scoop a generous portion of hot mashed potatoes into each bowl. Layer with the cooked corn followed by the seared chicken. Drizzle warm gravy over everything.

Sprinkle 1 cup of shredded cheddar cheese on top, allowing it to melt, and garnish with chopped parsley if desired.