1. Prep the Chicken (10 minutes):
In a bowl, whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper. Add chicken and toss to coat. Let marinate while preparing other ingredients, or refrigerate for up to 24 hours.

2. Cook the Rice (20 minutes):
Rinse rice until water runs clear. In a saucepan, combine rice and broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Let rest 5 minutes, then fluff with a fork and stir in butter, lime zest, juice, cilantro, and salt.

3. Cook the Chicken (10–12 minutes):
Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until fully cooked (165°F). Let rest, then slice into strips.

4. Prepare the Street Corn Topping (10 minutes):
Heat olive oil in a skillet over medium-high. Cook corn until lightly charred, about 5–7 minutes. Let cool slightly. In a bowl, mix mayo, sour cream, cheese, jalapeño, onion, cilantro, lime juice, chili powder, and garlic powder. Fold in corn. Season to taste.

5. Assemble the Bowls (5 minutes):
Layer lime-cilantro rice, sliced chicken, and generous scoops of the corn topping. Add desired garnishes. Serve immediately or portion into meal prep containers.