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Tenderize the chicken breasts.
Season the chicken with paprika, onion powder, and garlic powder.
Cook the chicken on each side for 5 to 7 minutes until the internal temperature reaches 169°F.
While the chicken is cooking, prepare the corn salsa by cooking the corn and chopped peppers.
Start the rice by adding 2 cups of rice and 2 ½ cups of water in a rice cooker.
Once the corn and peppers are cooked, add plain Greek yogurt, freshly squeezed lime juice, and avocados.
Chop the cooked chicken and mix it into the corn salsa.
Distribute the mixture into 10 meal prep containers.
Reheat from the refrigerator for two minutes or from the freezer for 2 minutes, stirring for 1:30 seconds, adding a tad bit of water and covering with a paper towel if frozen.
Add hot sauce on top if desired.