Blend garlic, chiles, lime juice, honey, cumin, jalapeno, cilantro, and salt in a blender until smooth. Set aside and chill until ready to use.

In a small mixing bowl, mix together rice and cilantro; set aside. In a small saucepan, warm corn until thoroughly heated. In a separate saucepan, combine black beans with chopped onions, garlic powder, paprika, cumin, and black pepper. Stir and cook over low heat for 5 minutes to warm.

To serve: Place 1/2 cup of rice and 1/2 cup of black bean mixture in each bowl. Divide the rest of the ingredients between the two bowls in separate piles: corn; bell pepper; and chicken. Top with grapes, then finish with a drizzle of dressing.