Season the chicken

• In a bowl, toss the diced chicken breast with the smoked paprika, cayenne, garlic powder, onion powder, cumin, oregano, salt and avocado oil until evenly coated.

Cook the chicken

• Heat a frying pan over medium-high heat and cook the chicken until golden and cooked through, turning occasionally.

Cook the rice

• Rinse the basmati rice and cook it according to the package instructions.
• Once cooked, fluff the rice and stir through the lime juice, salt and chopped cilantro.

Make the streetcorn salad

• In a bowl, combine the sweetcorn, diced red onion, diced jalapeño, Greek yoghurt, light mayo, crumbled feta, chopped cilantro, garlic powder, lime juice, tajin, salt and cayenne.
• Mix well until everything is evenly coated.

Make the creamy cilantro sauce

• Whisk together the Greek yoghurt, light mayo, lime juice, finely chopped cilantro and salt to taste.

Assemble the bowls

• Divide the cilantro lime rice between bowls, top with the seasoned chicken and the streetcorn salad.
• Drizzle with the creamy cilantro sauce and serve.

Storage & reheating

• For meal prep, store the rice, chicken and streetcorn salad in separate containers in the fridge for up to 5 days.
• To reheat, add the chicken and rice to a bowl and microwave for 3-4 minutes, then top with the streetcorn salad.
• You can also reheat in a pan.