Step 1: Season the chicken. In a small bowl, combine the chili powder, cumin, salt, and pepper. Rub this spice mixture generously over both sides of the chicken breasts.
Step 2: Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until golden brown and fully cooked through (internal temperature 165°F / 74°C). Remove chicken and let rest, then slice into bite-sized pieces.
Step 3: Char the corn. In the same skillet, add the corn. Sauté for 3-4 minutes, stirring occasionally, until heated through and lightly charred. Season with a pinch of salt and pepper.
Step 4: Prepare the lime crema. In a small bowl, whisk together the Greek yogurt, lime zest, lime juice, and minced garlic until smooth. Season with a pinch of salt to taste.
Step 5: Assemble the bowls. Divide the cooked rice among four serving bowls. Top with the sliced chicken and charred corn.
Step 6: Finish and serve. Drizzle a generous amount of lime crema over each bowl. Garnish with fresh cilantro and any optional toppings like crumbled feta, sliced avocado, or pickled red onions. Serve immediately.