Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a baking sheet with parchment paper. Set it aside for now.

On the stovetop over medium-high heat, bring a large pot of water to a rolling boil. Once bubbling, add the peeled and cubed potatoes. Allow them to simmer for approximately 15 minutes, or until the potatoes are fork-tender.

While the potatoes cook, prepare the frozen popcorn chicken. Spread the popcorn chicken evenly on the prepared baking sheet. Let them bake as per the directions on the package.

Once the potatoes are cooked, drain off the excess water, then add the butter, milk, minced garlic or garlic powder, salt, and pepper. Mash the potatoes using a potato masher or fork and give everything a good mix until it's uniformly combined. If necessary, taste and make any adjustments to the seasoning.

Heat up the gravy by pouring it into a microwave-safe bowl. Warm it in the microwave in 30-second intervals, giving it a good stir each time, until it's thoroughly heated. Alternatively, you can opt to heat the gravy by pouring it into a small saucepan on the stovetop over low heat.

Drain the canned corn and transfer it to a microwave-safe bowl. Heat it in the microwave in 30-second intervals, giving it a gentle stir each time, until it's uniformly warmed through.

Next, assemble the bowl. Begin by placing a few scoops of mashed potatoes at the base of your bowl. Next, pour the warm gravy over them then top with a few tablespoons of the heated corn and the crispy popcorn chicken pieces. As a finishing touch, let the shredded cheese work its melty magic.