Start by rubbing your chicken breasts generously with taco seasoning. Preheat your grill or skillet to medium-high heat and cook the chicken for 5–6 minutes on each side, until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.

While the chicken rests, heat a skillet over medium-high heat. Add your corn and sauté for about 5–7 minutes until it becomes golden and develops a smoky char.

In a small bowl, mix the plain Greek yogurt with lime juice and cumin for a drizzle. Adjust the consistency with a splash of water if needed.

Lay down a bed of crisp lettuce in your serving bowls. Distribute the sliced grilled chicken, dollops of guacamole, charred corn, and a sprinkling of cheese.

Drizzle the yogurt sauce over the bowls. Garnish with cilantro and serve with a wedge of lime.