Cook 1 cup jasmine rice according to package instructions (typically 1 cup rice to 2 cups water). Set aside when done. This cooks while you prepare the chicken.

Pat chicken breasts dry and season generously with salt and pepper on both sides.

Heat 2 tablespoons olive oil in a large pan over medium heat. Add chicken breasts and sear for about 6 minutes per side until golden brown with a nice crust and internal temperature reaches 165°F.

Remove chicken from pan and let rest on a cutting board for 5 minutes.

In the same pan (don't clean it), add corn, 2 teaspoons chili powder, and 1 teaspoon garlic powder. Stir-fry for about 3 minutes until corn is slightly charred and spices are fragrant.

Slice the rested chicken into half-inch strips and return to the pan with the corn.

Add lime juice and chopped cilantro to the pan. Cook for another minute, stirring to combine all ingredients.

Serve the chicken and corn mixture over cooked jasmine rice. Top with additional lime juice, avocado slices, or other desired toppings.