Skillet method: Heat avocado oil in a skillet over medium-high heat. Season chicken with smoked paprika, chili powder, garlic powder, salt, and pepper. Sear for 3–4 minutes per side, until golden and cooked through. Transfer to a cutting board and slice into strips. The spice rub gives the chicken smoky, bold flavor and crispy edges.

To grill: Preheat grill to medium-high. Lightly oil grates or brush chicken with avocado oil. Season chicken as listed above, then grill for 3–5 minutes per side, depending on thickness, until cooked through and charred in spots. Let rest for a few minutes, then slice.

Stovetop: Heat a dry skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until it begins to char slightly. Remove from heat and set aside.

Grilled: Grill fresh corn on the cob directly over medium heat for 8–10 minutes, rotating every few minutes until charred and tender. Let cool slightly, then slice kernels off the cob.

In a small bowl, whisk together the dairy-free yogurt (or sour cream), lime juice, chili powder, chopped cilantro, and salt until smooth. Set aside.

Assemble bowls with a base of rice or cauliflower rice. Top with sliced chicken, avocado, red onion, and plain corn. Drizzle the yogurt mixture over the top and sprinkle with fresh cilantro.

Serve with extra lime wedges and a dash of hot sauce if desired. Enjoy!