Season the Chicken: In a medium mixing bowl, add the chicken chunks, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss everything together until the chicken is evenly coated. Set aside for a few minutes while you heat the pan.

Cook the Chicken: Place a large frying pan or skillet over a medium-high heat. Once hot, add the seasoned chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Char the Corn: Using the same pan (no need to wipe it out), add the sweetcorn kernels. Cook over a high heat for 5-7 minutes, stirring only occasionally, until the corn is heated through and you see some lovely dark, charred spots. What works best for me is letting it sit undisturbed for a minute or two at a time to develop that colour.

Make the Corn Salsa: Transfer the charred corn to a mixing bowl. Add the finely diced red onion, chopped red chilli (if using), chopped coriander, and the juice of one lime. Stir to combine and season with a pinch of salt.

Prepare the Sauce: In a small bowl or a mini food processor, combine the Greek yoghurt, crumbled feta, and 1 tbsp of lime juice. Blend or whisk until smooth. Add 1-2 tablespoons of water, a little at a time, until you reach a drizzle-able consistency.

Assemble the Bowls: To build your Street Corn Chicken Bowls, divide the cooked rice among four bowls. Top with the cooked chicken and a generous spoonful of the street corn salsa.

Garnish and Serve: Drizzle the creamy feta sauce over each bowl. Add a few slices of fresh avocado and serve immediately with extra lime wedges on the side for squeezing over.