In a bowl, whisk together the olive oil, lime juice, cilantro, garlic, cumin, smoked paprika, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 1 hour for maximum flavor.

Preheat your grill to medium heat (around 375°F). Remove the chicken from the marinade and shake off the excess. Place the chicken on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F. Once done, let the chicken rest for about 5 minutes before slicing it into thin strips.

While the chicken is grilling, prepare the street corn salad. Grill the corn kernels until slightly charred, then let them cool slightly. In a mixing bowl, combine the corn with mayonnaise, crumbled feta or cotija cheese, cilantro, lime juice, chili powder, paprika, and diced red onion. Stir well to combine and season with salt and pepper to taste.

Divide the cooked rice between four bowls as the base. Top each bowl with a generous serving of sliced chicken and a scoop of the street corn salad. Add your favorite toppings like avocado slices, halved cherry tomatoes, black beans, and jalapeño slices. For an extra creamy touch, add a dollop of sour cream on top and serve with lime wedges for squeezing.