In a bowl, combine the chicken, chili powder, garlic powder, lime juice, and a pinch of salt and pepper. Toss to coat. Cover and refrigerate to marinate while you prepare the other ingredients.

For the dressing, whisk together the ranch powder and Greek yogurt. Add a small drizzle of water and stir until it reaches a sauce-like consistency. Set aside.

In a large bowl, make the salad by tossing the coleslaw mix with pumpkin seeds, corn, and bell pepper.

Preheat a grill or grill pan over medium heat. Grill the chicken for 6-8 minutes per side, until fully cooked and no longer pink in the center.

Chop or slice the chicken and add it to the salad and drizzle with the dressing. Top with as much or as little of the hot sauce as you like. Serve.