Set ¼ cup yogurt out on the counter while making the chicken (so that the yogurt is at room temperature just before it’s added to the recipe).
Heat a large non-stick skillet on medium heat and add the chicken, granulated garlic, onion powder, salt and pepper. Stir together so that the pieces of chicken are coated with the spices.
Continue to stir as the chicken cooks.
When the chicken is thoroughly cooked (about 7 minutes or more depending on the size of the pieces) add the corn, green salsa and stir.
Turn the heat down to low and slowly add the yogurt (that’s at room temperature) stirring constantly. This should prevent the yogurt from separating into small pieces of curds and whey.
To the pan, stir in a little water or chicken broth until reaching the desired thickness.
Serve warm by itself or over warm white or brown rice. Top with shredded Monterey jack cheese, slices of avocado, and a sprinkle of pepper.