Street Corn Chicken Bowls: Gut Healthy Edition

1. In a bowl, combine the chicken with the spices (1 tbsp smoked paprika, 1 tbsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp oregano, 2 tsp salt, 1 tsp pepper), 3 tbsp olive oil, 6 minced garlic cloves, and the juice of 1 lime. Mix well and marinate for as long as desired.
2. For the street corn, char the corn kernels in a hot skillet for 5–7 minutes with a splash of neutral oil. Once charred, mix the corn with the remaining street corn ingredients: ⅓ cup finely diced red onion, 1 deseeded and diced fresh jalapeno, ½ cubed avocado, ¼ cup chopped fresh cilantro, ⅓ cup crumbled cotija cheese (or feta), 2 tsp chile lime seasoning, 1 tsp salt, 1 tsp pepper, ¼ cup greek yogurt, ¼ cup mayonnaise, and the juice of ½ lime. Refrigerate until ready to serve.
3. To make the Aji Verde sauce, add all ingredients (½ cup greek yogurt, ½ cup mayonnaise, 1 small deseeded jalapeño, 1 1/2 cups cilantro leaves and stems, 4 to 5 garlic cloves, 2 tsp black pepper, 1 tsp salt, and juice of 1 lime) to a food processor or blender and blend until smooth and vibrant green.
4. Prepare 2 cups of long grain white rice according to package directions. Once cooked, fluff with 2 tbsp olive oil, ¼ cup fresh cilantro, and a splash of lime juice.
5. Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 minutes per side until golden brown and cooked through. Set aside.
6. Assemble your bowls with the prepared rice, cooked chicken, street corn salad, a generous drizzle of Aji Verde, extra cotija cheese, and fresh cilantro. Enjoy!