Begin by rinsing your rice under cold water until the water runs clear, then cook it according to the package instructions, usually simmering for about 15-20 minutes. Once finished, fluff the rice with a fork and keep it warm.

Season both sides of the chicken breasts with salt, pepper, chili powder, and cumin. Heat olive oil in a skillet over medium-high heat and cook for 6-8 minutes on each side until cooked through. Let rest before slicing.

In the same skillet, add more olive oil if required, add corn and red onion, sauté for 5-7 minutes until charred. Add garlic and cook for an additional 1-2 minutes.

In a bowl, combine the cooked rice with the corn mixture, squeeze lime juice over and toss together.

Divide the rice mixture into bowls, top with chicken slices, avocado, Greek yogurt, and cheese. Garnish with cilantro.

Serve immediately with extra lime wedges on the side.