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PdfMarinate the Chicken:
In a large bowl, combine the olive oil, lime juice, cumin, smoked paprika, garlic powder, onion powder, and black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, up to 24 hours.
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 before slicing.
Prepare the Street Corn:
Using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat it in a skillet until warmed through.
In a bowl, toss the cooked corn with the sour cream, lime juice, and smoked paprika (if using).
Divide the cilantro-lime rice into bowls. Top each with sliced grilled chicken and a generous portion of street corn.
Add optional toppings like diced tomatoes, Lara-crumbled feta cheese, and lime wedges.
Serve the bowls warm with extra lime wedges for a fresh squeeze of citrus. Enjoy!