Preheat your grill to the highest setting.
Season the chicken thighs with salt, pepper and garlic powder. Brush them with olive oil. PLace the chicken on the grill and cook for 6 minutes per side. When finished, let the chicken rest for 15 minutes. After 15 minutes, cube or shred the chicken.
Place the chicken, tomatoes, corn, scallions and cheese in a large bowl. Toss it together.
In a small bowl, whisk together the yogurt, mayo, lemon juice, liquid smoke, salt and pepper.
Pour the dressing over the chicken mixture and toss well. Combine and stir until every bit is covered. Serve the chicken on croissants or toast with lettuce or microgreens.
This stays great in the fridge for about 3 days. It tastes even better!