In a medium bowl, combine boneless, skinless chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Use your hands to ensure that all sides of the chicken are well coated with the seasonings.

Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken to the pan. Sear for 7-9 minutes, turning occasionally, until it reaches an internal temperature of 165°F and is golden brown.

While the chicken is cooking, pour prepared gravy into a small saucepan and heat over low heat, stirring occasionally for about 5 minutes until steaming.

Follow package instructions to cook the corn kernels. If using frozen corn, simmer for about 5 minutes; if using canned corn, heat for 2-3 minutes. Drain and set aside.

If using leftovers, transfer 4 cups of mashed potatoes to a microwave-safe bowl. Cover and microwave on high for 2-3 minutes, stirring halfway through, until heated thoroughly.

In serving bowls, start with a scoop of the reheated mashed potatoes. Layer with the sweet corn and top with the seared chicken. Drizzle with warm gravy.

Sprinkle shredded cheddar cheese over each bowl while still warm to allow the cheese to melt slightly, then finish with a sprinkle of chopped parsley.