Rinse your rice under cold water to remove excess starch, then cook according to package instructions, typically simmering in salted water for about 15-20 minutes. Once the rice is tender and water is absorbed, fluff with a fork and keep warm.

Season the chicken breasts with salt, pepper, chili powder, and cumin. Heat olive oil over medium-high heat and sauté the chicken for 6-8 minutes per side until golden brown and cooked through. Let the chicken rest for 5 minutes before slicing.

In the same skillet, add more olive oil if needed, then toss in the corn and red onion. Sauté for 5-7 minutes until corn is lightly charred and onions have softened. Add minced garlic and cook for 1-2 minutes until fragrant.

In a large mixing bowl, combine the cooked rice, sautéed corn mixture, and the juice of one lime. Gently toss everything together until the rice is evenly coated.

Divide the rice mixture among serving bowls, top with sliced chicken, diced avocado, and a dollop of Greek yogurt or Cotija cheese.

Garnish with freshly chopped cilantro and lime wedges. Serve immediately.