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Step 1: Marinate and Cook the Chicken
Marinate the Chicken: In a large bowl, combine olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Add the chicken, tossing to coat evenly. Allow the chicken to marinate for at least 15 minutes, or up to 1 hour for more flavor.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side or until it reaches an internal temperature of 165°F (74°C). Once cooked, let it rest for a few minutes, then slice into bite-sized pieces.
Step 2: Cook the Rice
Prepare the Rice: Rinse the rice, then add it to a medium saucepan with chicken or vegetable broth and turmeric, if using. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes or until the rice is tender and the liquid is absorbed.
Fluff and Season: Fluff the cooked rice with a fork and season with salt if needed.
Step 3: Make the Corn Salad
Prepare the Corn: If using fresh corn, grill it briefly on a grill pan or skillet to char it lightly, then cut the kernels off the cob. If using canned or frozen corn, drain and cook it briefly in a skillet until warm.
Mix the Dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, lime juice, and a pinch of salt. Add the corn, cheese, and chopped cilantro, and stir to combine. Adjust seasoning to taste.
Step 4: Assemble the Bowls
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