Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • 1 tbsp avocado oil
  • 3 cups corn kernels (fresh or thawed)
  • 0.25 cup red onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup Cotija cheese, crumbled
  • 1 jalapeño, de-seeded and minced
  • 0.5 cup plain Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 lime, juiced and zested
  • 0.5 tsp Tajín seasoning
  • 3 cups cooked jasmine rice
  • 1 avocado, sliced

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. In a medium bowl, toss the chicken with avocado oil, smoked paprika, cumin, garlic powder, and chili powder until evenly coated.
  2. Heat a heavy-bottomed skillet or cast-iron pan over high heat. Once smoking slightly, add the corn kernels in a single layer. Cook undisturbed for 3-4 minutes until deeply charred, then toss and cook for another 2 minutes. Remove corn from the pan.
  3. In the same hot skillet, add the chicken pieces. Sear for 3 minutes per side until a dark spice crust forms and the internal temperature reaches 165°F (74°C).
  4. While chicken cooks, whisk together the Greek yogurt, light mayonnaise, lime juice, lime zest, and Tajín in a small bowl to create the crema.
  5. In a large mixing bowl, combine the charred corn, red onion, cilantro, Cotija cheese, and jalapeño. Toss to combine.
  6. Assemble the bowls by layering 0.75 cups of cooked rice, followed by the spice-rubbed chicken and the street corn mix. Top with avocado slices and a generous drizzle of the lime crema.