Boil the potatoes: Start by placing the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

Cook the chicken: While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is golden brown and thoroughly cooked. Remove from the skillet and set aside.

Prepare the gravy: In the same skillet, add the chicken gravy. Heat it gently over low heat until warmed through.

Mash the potatoes: Once the potatoes are tender, drain them and return to the pot. Add butter and milk, then mash until smooth and creamy.

Heat the corn: In a medium pot, warm the corn kernels until heated through.

Assemble the bowls: Start by adding a generous scoop of mashed potatoes to each serving bowl. Top with cooked chicken pieces, warm corn, and pour over the hot chicken gravy.

Add cheese: Sprinkle with shredded cheddar cheese while everything is still hot to let the cheese melt slightly.

Garnish and serve: If desired, add a sprinkle of freshly chopped parsley for a touch of color. Serve immediately and enjoy!