Cut the chicken breast into cubes
Season the chicken with salt, pepper, garlic powder, chili powder, paprika, and cumin
Marinate the chicken in 1 tbsp of olive oil
Spray a pan with avocado oil and sear the chicken for a few minutes per side until cooked through
In a bowl, combine the corn, light mayonnaise, cotija cheese, lime juice and zest, diced jalapeño, chopped cilantro, and cubed avocado
Add a tsp of Tajin (optional) to the street corn salsa
Assemble the bowls by topping the rice with the chicken and the street corn salsa
