Cook your rice according to package directions and set aside. If you're short on time, use pre-cooked rice or prepare it the night before. While the rice cooks, season both sides of the chicken breasts generously with salt, pepper, chili powder, and cumin. Let the chicken sit for about 5 minutes to absorb the seasonings.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken breasts and cook for 6-8 minutes per side without moving them too much. The internal temperature should reach 165 degrees F. Remove from heat, transfer to a cutting board, and let rest for 5 minutes before slicing.

Using the same skillet, add the remaining tablespoon of olive oil if needed. Toss in the corn and diced red onion, stirring occasionally until the corn develops charred spots and the onion softens, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.

In a large bowl, combine the cooked rice with the corn mixture and squeeze in the lime juice. Toss everything together so the lime juice coats all the ingredients evenly.

Divide the rice mixture among serving bowls. Top each bowl with sliced chicken, avocado slices, a dollop of Greek yogurt, crumbled Cotija cheese, and fresh cilantro. Serve immediately with extra lime wedges on the side.