Cook the Rice: First, get your rice on. Cook the 250g of rice according to the package directions. Once cooked, fluff it with a fork, cover, and set it aside to keep warm while you prepare the other components.

Season the Chicken: In a medium mixing bowl, combine the cubed chicken with 1 tbsp of olive oil, smoked paprika, cumin, garlic powder, onion powder, chilli powder, salt, and pepper. Toss everything together until the chicken is evenly coated in the spice mixture.

Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the seasoned chicken in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 74°C). Remove the chicken from the pan and set it aside to rest.

Char the Corn: Using the same pan (no need to clean it), add the 400g of sweetcorn. Cook over a high heat, stirring only occasionally, for 5-7 minutes. You want the kernels to get a nice char in places without burning completely. This step develops a deep, smoky sweetness. Once charred, transfer the corn to a large mixing bowl and let it cool slightly. An excellent guide on different methods for charring vegetables can be found on BBC Good Food.

Mix the Street Corn Salad: To the bowl with the slightly cooled corn, add the mayonnaise, Greek yoghurt, lime juice and zest, finely diced red onion, crumbled feta, and chopped coriander. Stir everything together until well combined. Have a taste and season with a little extra salt and pepper if you feel it needs it.

Assemble Your Bowls: Now for the fun part! Divide the cooked rice among four bowls. Top the rice with a generous portion of the cooked chicken. Spoon the creamy street corn salad alongside the chicken. Garnish with a little extra crumbled feta, a sprinkle of fresh coriander, and a lime wedge on the side for squeezing over. Serve immediately and enjoy.