In a bowl, mix lime juice, cumin, chili powder, salt, and pepper. Add the chicken and ensure it’s well coated. Let it marinate for at least 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 1.25 to 1.5 cups of water, following package instructions. Bring to a boil, then reduce heat and cover. Cook until the rice is fluffy.

In a pan, heat olive oil over medium heat. Add the sweet corn and sauté for about 5-7 minutes until it’s slightly caramelized. Season with salt and pepper to taste.

Preheat your grill or grill pan over medium heat. Grill the marinated chicken for about 5-7 minutes on each side or until the internal temperature reaches 165°F. Remove and let it rest before slicing.

If you like, you can mix sour cream or Greek yogurt with a bit of lime juice and salt to create a creamy topping.

In a bowl, start with a base of rice. Top it with sliced grilled chicken, sautéed corn, diced avocados, and a dollop of crema. Finish with a sprinkle of cilantro and a squeeze of lime.