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For the Street Corn: Brown corn kernels in a little olive oil with salt & pepper for 8–10 minutes.
Mix Greek yogurt, diced jalapeño, diced avocado, diced red onion, lime juice, chopped cilantro, chili powder, paprika, salt & pepper together.
Combine corn with the yogurt mixture and chill for 30 minutes before serving.
For the Chicken: Cube chicken thigh meat and place in a bowl.
Toss chicken with olive oil and seasonings (salt, pepper, garlic powder, onion powder, paprika, chili powder, cumin).
Heat a little oil in a large skillet over medium heat.
Cook chicken for about 5 minutes per side (10 minutes total), until cooked through.
To Serve: Serve the chicken over your rice of choice and top generously with the street corn mixture.