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Flatten chicken breasts for an even cook.
Coat chicken with seasonings: 2 tsp garlic powder, 2 tsp onion powder, 1.5 tbsp smoked paprika, 2 tsp oregano, 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, ½ tsp pepper.
Bring a big ass pan to medium high heat.
Lay chicken in the pan and cover for five to seven minutes.
Flip chicken and cover for another five to seven minutes.
Combine street corn ingredients: strained corn, 300g Greek yogurt, 120g light mayo, 100g cotija cheese, ½ red onion, 2 large jalapeños, cilantro, juice of 4 limes, 2 tsp chili powder, salt, and Tajin.
Mix street corn ingredients.
Chop cooked chicken.
Cook 1.5 cups dry Jasmine rice.
Spread cooked rice evenly amongst containers.
Add chopped chicken to containers.
Add street corn to containers.