In a large bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix until the spices form a thick paste.

Add the chicken to the bowl and toss until all pieces are coated with the marinade. Let it marinate for about 20 minutes.

Heat the grill or skillet over medium-high heat. Cook the marinated chicken pieces for about 5-6 minutes on each side until cooked through with char marks.

Once done, remove from heat and let it rest for a few minutes before cutting into bite-sized pieces.

In a separate high heat skillet, add the corn kernels and cook until charred, about 5-7 minutes.

In a small bowl, combine mayonnaise or Greek yogurt with lime juice and a pinch of chili powder and salt. Whisk until smooth.

Start with a scoop of cooked rice, then add charred corn and top with grilled chicken pieces.

Drizzle the creamy sauce over the top and garnish with cilantro, green onions, and pickled red onions. Serve with lime wedges.