For the chicken:
1 1/2 lbs chicken breast or thighs, cut into bite-size pieces

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp cumin

1 tsp chili powder

1/2 tsp each salt & pepper

1 tbsp olive oil + a little more for the pan


For the Street Corn Topping:
1 1/2-2 cups corn, canned or frozen

1/2 cup plain Greek yogurt

1/4 cup grated cotija cheese

1 tbsp mayo

Juice of 1 lime (or more to taste)

2 tsp Tajín or everything but the elote seasoning (from Trader Joe's)

sprinkle of paprika to taste

2 tbsp chopped cilantro

1 tsp honey

Salt & pepper to taste


For the bowls:
Choice of rice

Sliced avocado

Extra cilantro for garnish

1 1/2 lbs chicken breast or thighs, cut into bite-size pieces 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp cumin 1 tsp chili powder 1/2 tsp each salt & pepper 1 tbsp olive oil + a little more for the pan 1 1/2-2 cups corn, canned or frozen 1/2 cup plain Greek yogurt 1/4 cup grated cotija cheese 1 tbsp mayo 2 tsp Tajín or everything but the elote seasoning (from Trader Joe's) 2 tbsp chopped cilantro 1 tsp honey

1. In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper until evenly coated.

2. Preheat a pan over medium-high heat. Add a drizzle of olive oil and cook the chicken for 5–7 minutes, stirring occasionally, until golden brown and cooked through.

3. In a separate bowl, combine the Greek yogurt, mayo, cotija cheese, lime juice, Tajín, cilantro, paprika, salt, and pepper. Once combined, add the corn and stir until the corn is fully coated. (if you’re using frozen corn, warm it up on a pan for a few minutes until thawed, then add to the mixture)

4. Assemble your bowls by layering rice, cooked chicken, the street corn topping, sliced avocado, and a sprinkle of fresh cilantro.

5. Serve and enjoy!