Tear off four 12x18 inch sheets of heavy-duty foil. Lay them on your counter and lightly spray the center of each with cooking spray to prevent sticking.

In a small bowl, stir together the barbecue sauce and apple cider vinegar. This thins the sauce so it coats everything evenly and adds a nice tang.

In a large bowl, combine the chicken, potatoes, corn, and bell pepper. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until everything is evenly coated.

Divide the chicken and vegetable mixture evenly among the four foil sheets, mounding it in the center. Spoon about 3 tablespoons of the BBQ sauce mixture over each mound, then fold the foil over and crimp the edges tightly to seal. You want a good seal so steam stays inside and cooks the potatoes through.

Grill over medium heat (about 400F) for 22-25 minutes, or bake on a sheet pan in a 425F oven for 25-28 minutes. The packets are done when the potatoes are fork-tender and the chicken reaches 165F internally. Carefully open one packet to check - the chicken should be opaque throughout and the potatoes should yield easily to a knife.

Let the packets rest for 2 minutes, then carefully open (watch for hot steam). Drizzle with extra BBQ sauce and sprinkle with cilantro if desired. Serve right in the foil or slide onto plates.