Begin by washing and preparing your ingredients. Cut the chicken breasts into uniform bite-sized cubes for even cooking.

If using fresh corn, remove the kernels from the cob; otherwise, measure out your frozen or canned corn. Set everything aside in small bowls.

Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken cubes and season with salt, pepper, smoked paprika, chili powder, and garlic powder.

Sauté the chicken for about 7–10 minutes until golden brown and cooked through.

Once the chicken is cooked, stir in the prepared corn. Cook for an additional 3–5 minutes until the corn is fragrant and tender.

In a small mixing bowl, combine the Greek yogurt, mayonnaise, minced garlic, lime juice, and lime zest. Stir until smooth.

After the chicken and corn mixture is ready, remove from heat. Add the cooked rice and squeeze lime juice over it. Gently fold all ingredients together.

Spoon the chicken, corn, and rice mixture into individual bowls. Garnish with sliced red onion, chopped cilantro, and a drizzle of the creamy sauce.