Street Corn Chicken Bowl

In a small bowl, combine 1 tsp chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Season chicken breasts evenly on all sides.

Place seasoned chicken in an air fryer basket. Spray with a light coating of cooking spray. Air fry at 390°F for 15-18 minutes, or bake at 400°F for 20-25 minutes, until cooked through.

While the chicken is cooking, cook 1 cup of jasmine rice according to package directions.

In a medium bowl, combine the drained corn, 1/4 cup non-fat Greek yogurt, 1 tbsp light mayonnaise, juice of 1 lime, crumbled feta cheese, 1/2 tsp chili powder, and a pinch of salt. Mix until well combined.

In a separate small bowl, prepare the sauce by combining 1/2 cup non-fat Greek yogurt, 1 tbsp light mayonnaise, juice of 1/2 lime, minced garlic, chopped fresh cilantro, a splash of water to thin, and a pinch of salt. Stir until smooth.

Once the chicken is cooked, let it rest for a few minutes before dicing into bite-sized pieces.

To assemble, divide the cooked rice among four bowls. Top with the street corn mixture, followed by the diced chicken.

Garnish with sliced avocado, drizzle with the cilantro-lime sauce, and sprinkle with extra fresh cilantro.