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In a large bowl, combine the paprika, onion powder, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss well to coat.
Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the chicken in a single layer on a baking tray lined with baking (parchment) paper. Bake for 18–20 minutes, or until golden and cooked through. For extra char, place under the oven grill (broiler) for the last 2–3 minutes.
In a small bowl, mix together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt and lime juice until smooth and combined. Refrigerate until ready to serve.
In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice and salt. Toss using tongs to combine.
Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and juices from the pan/oven tray or air fryer basket. Drizzle with the peri peri mayonnaise. Serve with extra lime wedges, if desired.