Ingredients:

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For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper, to taste

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For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)

1 tablespoon mayonnaise

1 tablespoon sour cream

1 teaspoon lime juice

½ teaspoon chili powder

¼ teaspoon smoked paprika (optional)

¼ cup cotija cheese or feta, crumbled

Fresh cilantro, chopped

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For the Rice:

2 cups cooked white or brown rice

1 tablespoon lime juice

¼ cup fresh cilantro, chopped

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For Toppings (optional):

Sliced avocado or guacamole

Diced tomatoes

Sliced jalapeños

Extra crumbled cotija cheese

Lime wedges

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Directions:

1. Marinate the Chicken:

   In a small bowl, mix the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

   Place the chicken in a resealable bag or shallow dish and pour the marinade over. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.

2. Cook the Chicken:

   Preheat a grill or grill pan over medium-high heat.

   Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).

   Let the chicken rest, then slice into thin strips.

3. Prepare the Street Corn:

   If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat in a skillet.

   In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and cotija cheese. Stir in the warm corn and cilantro until fully coated.

4. Prepare the Rice:

   In a bowl, toss the cooked rice with lime juice and cilantro.

   Assemble the Bowls:

5. Divide the cilantro-lime rice into bowls. Top with sliced chicken and a portion of the street corn.

   Add optional toppings like avocado, tomatoes, jalapeños, extra cheese, and lime wedges.

6. Serve:

Serve warm with extra