Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 3 cups corn kernels
  • 1 tbsp unsalted butter
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup cotija cheese, crumbled
  • 0.5 red onion, finely diced
  • 1 jalapeño, minced
  • 0.5 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 0.5 tsp chili powder
  • 1 clove garlic, grated
  • 3 cups cooked jasmine rice
  • 1 avocado, sliced
  • 4 lime wedges

Instructions:

  1. In a medium bowl, toss the bite-sized chicken thighs with neutral oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
  2. Prepare the crema by whisking together the Greek yogurt, lime juice, chili powder, and grated garlic in a small bowl. Set aside.
  3. Heat a large cast-iron skillet over medium-high heat. Add the chicken in a single layer and sear for 6-8 minutes, turning occasionally, until the internal temperature reaches 165°F and a golden-brown crust has formed. Remove chicken from the pan and set aside.
  4. In the same skillet, melt the butter. Add the corn kernels and spread into an even layer. Let cook undisturbed for 2-3 minutes to achieve a deep char, then stir and cook for another 2 minutes.
  5. Remove the skillet from heat. Fold in the diced red onion, minced jalapeño, chopped cilantro, and crumbled cotija cheese into the charred corn.
  6. Assemble the bowls by dividing the cooked rice among four bowls. Top each with a portion of the seasoned chicken, the street corn mixture, and fresh avocado slices. Drizzle with the lime crema and serve with a lime wedge.