Cook the Rice:

• If using regular rice, combine 1 cup uncooked rice with 2 cups water and a pinch of salt. Simmer, then let it rest for 10 minutes. Fluff with a fork.

• If using microwave rice, follow the packet instructions.

Marinate the Chicken:

• In a bowl, combine 1 tablespoon oil, chili powder, smoked paprika, cumin, kosher salt, pepper, minced garlic, lime zest and juice, and honey. Add the chicken and coat well. Let it marinate for 15-30 minutes.

Char the Corn:

• Heat a skillet over medium-high heat and add 1 tablespoon oil. Add corn kernels and a pinch of salt. Let them sit for 5-7 minutes to get those beautiful charred spots. Stir occasionally.

Cook the Chicken:

• In the same skillet, add oil if needed and cook the marinated chicken for 4-6 minutes on each side until browned and the internal temperature hits 165°F. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.

Make the Crema:

• In a small bowl, mix together mayo, Greek yogurt (or sour cream), lime juice, garlic, and chili powder. Thin it with a little water to reach the desired consistency.

Assemble the Bowls:

• Spoon rice into bowls, then top with chopped chicken and charred corn. Drizzle with crema, sprinkle with cotija cheese, and garnish with fresh cilantro, scallions, jalapeños, and extra lime wedges.