Pat the chicken breasts dry and cut them into bite-sized cubes. In a mixing bowl, season with smoked paprika, chili powder, garlic powder, salt, and pepper. Drizzle with olive oil and set aside.

Heat a large skillet over medium-high heat for about 2 minutes. Add chicken pieces in a single layer and cook for 3-4 minutes on each side until cooked through.

In the same skillet, add corn kernels and cook for 5-7 minutes, stirring occasionally until golden-brown.

While the corn is cooking, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, chopped cilantro, salt, and pepper in a mixing bowl.

Assemble bowls with a base of cooked rice, topped with chicken, charred corn, diced red onion, and drizzle the cilantro-lime sauce over everything.