Start by preparing your ingredients for the Healthy Street Corn Chicken Bowl. Cut the chicken breasts into bite-sized cubes and set aside. If using fresh corn, remove the kernels from the cob; otherwise, drain your canned or thawed frozen corn.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed chicken and season it with smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for about 6-8 minutes, until the chicken is golden brown and no longer pink.

Once the chicken is cooked through, stir in the corn kernels into the skillet. Mix well and let them warm through for an additional 3-4 minutes.

In a separate bowl, combine ½ cup of plain Greek yogurt, 1 tablespoon of mayonnaise, minced garlic (if using), the juice of one lime, and 1 tablespoon of chopped cilantro. Whisk until smooth and creamy.

Remove the skillet from heat and gently fold in the cooked rice along with the remaining lime juice. Stir the mixture together until everything is well incorporated.

Divide the mixture into bowls. Garnish with red onion and fresh cilantro. Drizzle the creamy sauce generously over the top before serving.