Street Corn Chicken Bowl

In a large mixing bowl, whisk together the olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, and the juice of 1 lime until fully combined. Add the diced chicken breast pieces to the bowl and toss well to ensure every piece is evenly coated with the seasoning mixture. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.

Using the same skillet, add the corn kernels and spread them into an even layer. Cook for 4–5 minutes, stirring occasionally, until the corn becomes lightly charred and develops a slightly smoky flavor. Transfer the warm corn to a medium mixing bowl. Add the mayonnaise, Greek yogurt (or sour cream), chili powder, smoked paprika, lime juice, crumbled feta cheese, and chopped cilantro. Stir until all ingredients are evenly combined and the corn is coated in a creamy, flavorful sauce.

Divide the cooked rice evenly among four serving bowls, creating a hearty base for each portion. Arrange the cooked chicken over the rice. Spoon a generous portion of the creamy street corn mixture beside or over the chicken in each bowl.

Top the bowls with diced avocado, halved cherry tomatoes, sliced jalapeños, or any other desired toppings. Sprinkle with extra feta cheese and fresh cilantro for additional flavor and color. Serve each bowl with lime wedges on the side for squeezing over the top just before eating. Enjoy immediately while the chicken is warm and the street corn mixture is fresh and creamy.