Place the raw chicken pieces into a Ziploc bag and sprinkle with 4 teaspoons of the Southwest seasoning. Seal the bag and shake/massage until the chicken is coated with the seasoning.
Bring 1 teaspoon of the canola oil over medium heat in a medium sized skillet. When the oil is hot, add the chicken pieces and stir them around to coat with oil. Arrange them into a single layer and cook for 5-6 minutes, flipping occasionally, until the chicken is cooked through. Remove the chicken to a side plate.
Keep the skillet over medium heat and add the beans, corn and garlic. Stir together and cook for another 1-2 minutes. Remove from heat.
To make the dressing, in a mixing bowl, combine the yogurt with the remaining 2 teaspoons of southwest seasoning, the lime juice, the vinegar and the garlic powder. Stir together and then add 1-2 tablespoons of water to reach your desired creamy consistency.
To build each quinoa bowl, combine ½ cup cooked quinoa (can be warm or room temp), 3.5 oz cooked southwest chicken, ¼ cup of the beans and corn mixture, 2 tablespoons of chopped tomatoes, 1.5 oz of avocado and 2 tablespoons of the dressing. Garnish with a lime wedge to squeeze over the top and serve. Makes 4 bowls/servings.