Step 1: Marinate the Chicken

In a medium bowl, mix together all the chicken spices: chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using.

Pat the chicken dry with paper towels. This helps the seasoning stick and promotes browning.

Rub the chicken all over with olive oil, then coat generously with the spice mixture. Really massage it in.

Squeeze lime juice over the chicken and let it sit while you prep everything else, at least 10 minutes. If you have time, marinate for up to 4 hours in the fridge.

Step 2: Make the Cilantro-Lime Rice

Rinse your rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.

In a medium pot, combine rice, water (or broth for more flavor), butter, and salt.

Bring to a boil over high heat, then reduce to the lowest heat setting. Cover with a tight-fitting lid.

Cook for 15-18 minutes without lifting the lid. Resist the urge to peek—trapped steam cooks the rice.

Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.

Stir in lime juice and chopped cilantro. Taste and adjust salt if needed.

Keep covered until ready to serve.

Step 3: Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if your pan isn’t non-stick.

Once hot, add the chicken. Don’t move it—let it cook undisturbed for 5-7 minutes until you get a nice charred crust.

Flip and cook the other side for another 5-7 minutes. Chicken breasts are done at 165°F internal temperature. Thighs can go to 175°F and stay juicy.

If your chicken is thick, you might need to reduce heat to medium and cover the pan for a few minutes to cook through without burning the outside.

Remove to a cutting board and let rest for 5 minutes. This keeps the juices inside when you cut it.

Slice into strips or dice into cubes, whatever you prefer.

Step 4: Make the Street Corn

While the chicken rests, make your corn. If using frozen corn, let it thaw and pat dry.

Heat butter or oil in a large skillet over high heat. High heat is key for that charred flavor.

Add corn in a single layer. Don’t stir for 2-3 minutes—you want it to get charred and caramelized.

Toss and let it char on the other side, another 2-3 minutes. You’re looking for golden brown spots.

Remove from heat. Add mayo, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper.

Stir everything together. The residual heat will melt the cheese slightly and create a creamy coating.

Taste and adjust seasoning. This should be tangy, slightly spicy, and addictive.

Step 5: Make the Lime Crema

In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, minced garlic, cilantro, and a pinch of salt.

If it’s too thick, add water one tablespoon at a time until you get a drizzle-able consistency.

Taste and adjust. Want it more tangy? Add lime. More garlicky? Add garlic. This is your sauce.

Step 6: Build Your Bowl

This is the fun part. There’s no wrong way to do this, but here’s a solid approach:

Start with a base of cilantro-lime rice in your bowl.

Add a layer of shredded lettuce if using (adds crunch and freshness).

Pile on the sliced chicken.

Add a generous scoop of street corn next to the chicken.

Drizzle lime crema over everything. Be generous—this is the flavor connector.

Step 7: Add All The Toppings

Now go wild with toppings:

• Diced avocado or a scoop of guacamole
• Cherry tomatoes for freshness and color
• Extra cilantro because you can never have too much
• More cotija cheese crumbled on top
• Lime wedges for squeezing
• Jalapeño slices for heat
• Tortilla strips for crunch
• Hot sauce if you’re about that life

Finish with a sprinkle of chili powder or smoked paprika over the whole bowl for color.

Serve immediately while the chicken is warm and the rice is fluffy.

Take a photo because this is Instagram-worthy.