For the Chicken:

• 3–4 boneless, skinless chicken breasts (or thighs for juicier option)

• 1 tbsp chili powder

• 1 tbsp paprika

• 1 tbsp garlic powder

• Salt & cracked black pepper to taste

• Optional: 1 tsp cumin for earthy depth

For the Street Corn Mix:

• 2 cups corn kernels (fresh grilled preferred; frozen & thawed works)

• ⅓ cup mayo (or Greek yogurt for lighter version)

• 1 tbsp minced garlic

• 2 tbsp lime juice (fresh-squeezed only!)

• 1 tsp chili powder

• 1 tsp paprika

• Salt & cracked black pepper to taste

• ½ cup diced red onion (soak in ice water 5 mins to mellow)

• ½ cup crumbled Cotija cheese (feta or queso fresco works)

• Handful fresh cilantro, chopped (optional but highly recommended)

For the Bowls:

• 4 cups cooked rice (jasmine, basmati, or sub quinoa/cauliflower rice)

• Garnishes: Avocado slices, extra Cotija, lime wedges, cilantro, sriracha mayo, black beans, cherry tomatoes