Season the Chicken: In a medium bowl, add the chicken chunks, olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss everything together until the chicken is evenly coated.

Cook the Chicken: Heat a large, heavy-based frying pan over a medium-high heat. Once hot, add the seasoned chicken in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Char the Corn: Return the same pan to a high heat (no need to clean it). Add the drained sweetcorn to the hot, dry pan. Let it sit for 2-3 minutes without stirring to allow it to char. What works best for me is giving the pan a good shake every couple of minutes until the corn is lightly blistered and has some dark, toasted spots. This should take about 5-7 minutes. Once charred, remove it from the heat and let it cool slightly in a large mixing bowl.

Make the Dressing: While the corn cools, whisk together the mayonnaise, soured cream, lime juice, chilli powder, and a pinch of salt in a small bowl until smooth.

Assemble the Corn Salad: To the bowl with the charred corn, add the crumbled feta, finely diced red onion, chopped coriander, and optional jalapeño. Pour over half of the creamy lime dressing and stir gently to combine.

Build Your Bowls: Divide the cooked rice between four bowls. Top with the cooked chicken and a generous helping of the street corn salad. Add a few slices of fresh avocado to each bowl. Drizzle with the remaining dressing and serve immediately with extra lime wedges on the side.