Pat the chicken breasts dry with paper towels. Rub the spice blend of smoked paprika, chili powder, garlic powder, salt, and pepper onto the chicken and drizzle with olive oil.

Heat a skillet over medium-high heat and add olive oil. Cook the chicken in a single layer for 3-4 minutes on each side until golden brown and internal temperature reaches 165°F. Transfer to a plate to rest.

In the same skillet, add corn kernels and cook over medium-high heat for 5-7 minutes until golden-brown and starting to char.

In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, and cilantro until smooth. Season with salt and pepper to taste.

Assemble by spooning rice into bowls, topping with charred corn and sliced chicken. Drizzle with cilantro-lime sauce, garnish with red onion and cilantro before serving.