In a bowl, mix together lime juice, salt, pepper, garlic powder, paprika, and cumin. Add in the chicken breasts, ensuring they are evenly coated. Allow the chicken to marinate for 30 minutes.

Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side until they reach an internal temperature of 165°F. Let it rest for 5 minutes before slicing it into thin strips.

Prepare corn by steaming if fresh or sautéing in a skillet with a tablespoon of butter or oil for 5-6 minutes until slightly charred.

Rinse your choice of rice under cold water. Cook rice according to package instructions. Fluff with a fork and let sit covered for a few minutes.

To assemble, start with a scoop of rice as the base, layer on sliced chicken and sautéed corn, then top with fresh cilantro, sliced avocado, and a squeeze of lime juice.

Customize your bowls with additional toppings like feta cheese, jalapeños, or sour cream.