Cook your base. Make rice or quinoa according to package directions, or prep a bed of mixed greens. Keep it warm for grains, or chill if you prefer a cooler bowl.

Season the chicken. Pat dry, then toss with smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, pepper, and 1 tablespoon olive oil. Coat evenly.

Sear the chicken. Heat a large skillet over medium-high with 1 tablespoon olive oil. Add chicken in a single layer. Cook 4–6 minutes per side until golden and cooked through. Let it rest 5 minutes, then slice or cube.

Optional corn. If using corn, slice kernels off the cob and char in the same pan with a drizzle of oil and a pinch of salt for 3–4 minutes. Frozen corn works too—no need to thaw.

Make the creamy avocado sauce. In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, cilantro, water, and salt. Blend until smooth. Adjust with more lime, salt, or water to reach a drizzleable consistency.

Prep the veggies. Halve cherry tomatoes, dice cucumber, slice red onion thin, and seed/slice jalapeño if using. Keep portions bite-sized for easy eating.

Assemble the bowls. Add your base to each bowl, top with chicken, tomatoes, cucumber, onions, and corn. Spoon on the avocado sauce generously. Finish with feta or cotija, fresh cilantro, and a squeeze of lime.

Taste and tweak. Add a pinch of salt or a splash of hot sauce if you like heat. A little extra lime can brighten everything at the end.