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Coat the chicken or salmon with olive oil and Mexican seasoning. Set aside to marinate while you prepare the salsa and sauce.
Combine the corn, cucumber, red onion and lime juice to make the salsa.
Add the Greek yoghurt, coriander, green chilli or jalapeño, lime juice, sea salt and black pepper to a blender. Blend until smooth and creamy.
Heat a frying pan over medium-high heat. Cook the chicken until golden, charred and cooked through. For the salmon, cook skin-side down first until the skin is crisp and the salmon is cooked to your liking.
Divide cooked rice between bowls and top with the chicken or salmon, fresh salsa and coriander lime sauce. Finish with fresh coriander and a lime wedge.