Preheat oven to 400°F or heat grill to medium-high. Pat chicken dry. Mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub chicken with 1 tbsp olive oil, then coat with spice mixture.

For oven: place chicken on a parchment-lined baking sheet. Roast for 18–22 minutes until internal temperature reaches 165°F, brushing with ¼ cup BBQ sauce during the last 5 minutes. For grill: grill 5–7 minutes per side, brushing with BBQ sauce near the end. Let rest 5–10 minutes, then dice.

Cook high-protein pasta in salted water according to package directions until al dente. Drain and rinse under cold water; shake off excess water. Set aside.

In a medium bowl, whisk Greek yogurt, ⅓ cup BBQ sauce, apple cider vinegar, 1 tbsp olive oil, honey (if using), salt, and pepper. Taste and adjust seasoning.

In a large bowl, combine cooled pasta, diced chicken, corn, bell pepper, red onion, and cheddar cheese. Pour two-thirds of the dressing over the mixture and toss well to coat.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir in remaining dressing if needed, then toss with fresh cilantro. Garnish with extra cilantro and a drizzle of BBQ sauce.