Pat chicken pieces completely dry with paper towels. Toss chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.

Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side (6-8 minutes total) until golden brown and cooked through to an internal temperature of 165°F. Set aside on a plate.

Wipe the skillet lightly with a paper towel and add corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.

While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning as needed.

Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion slices. Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately.