Cube the chicken breast and season with salt, pepper, garlic powder, chili powder, paprika, and cumin
Marinate the chicken with 1 tablespoon of olive oil
Cook the marinated chicken in a pan with avocado oil spray until fully cooked
Prepare the street corn salsa by combining corn, light mayonnaise, cotija cheese, lime juice and zest, diced jalapeño, and chopped cilantro
Fold in the cubed avocado to the salsa
Sprinkle with Tajin if desired
Serve the cooked chicken over 1 cup of rice per serving
Top with the street corn salsa
