In a medium bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, and black pepper.

Place the pounded chicken breasts in a large resealable plastic bag or shallow dish, pour the marinade over the chicken, and marinate for 15-30 minutes.

Heat a non-stick skillet over medium-high heat and add the marinated chicken. Cook undisturbed for 3-5 minutes until golden-brown, then flip and cover, cooking for an additional 5-7 minutes.

Remove from heat and let the chicken rest for about 5 minutes before slicing.

In a large bowl, combine diced tomatoes, fresh corn, red onion, red bell pepper, jalapeno, and cilantro for the salsa.

Fold in diced avocados just before serving.

Serve sliced chicken alongside the Avocado Corn Salsa.