Marinate the Chicken: In a bowl, combine cubed chicken with salt, pepper, garlic powder, chili powder, paprika, cumin, and olive oil. Mix well to evenly coat the chicken. Let it marinate for at least 15 minutes (or overnight for deeper flavor).

Cook the Chicken: Spray a skillet or grill pan with avocado oil and heat over medium-high. Add chicken in a single layer and cook for 4–6 minutes per side or until golden brown and cooked through. Set aside.

Make the Street Corn Salsa: In a large bowl, mix corn, light mayo, cotija cheese, lime juice and zest, diced jalapeño, and cilantro. Gently fold in cubed avocado and Tajín (if using). Adjust seasoning to taste.

Assemble the Bowl: Add cooked chicken and a generous scoop of street corn salsa over rice, greens, or quinoa. Garnish with extra cilantro, lime wedges, or hot sauce if desired.