Pat the chicken breasts dry, cut into cubes, and toss in a bowl with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.

Heat a large skillet over medium-high heat for about 2 minutes. Add the seasoned chicken cubes and cook for 3-4 minutes on each side until golden brown and cooked through.

In the same skillet, add corn kernels and cook for 5-7 minutes until charred and caramelized.

In a mixing bowl, combine Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, cilantro, salt, and pepper. Whisk until smooth.

Assemble the bowls with a base of cooked rice, topped with chicken, charred corn, red onion, and drizzle with cilantro-lime sauce.

Garnish with cilantro and lime wedges before serving.