Cube the chicken breast and combine it with the garlic, smoked paprika, cumin, salt, pepper, and chipotle.
Heat avocado oil in a skillet over medium-high heat and sauté the chicken for 5-6 minutes until lightly browned.
Zest the lime for the street corn and set it aside while the chicken continues to cook.
Stir honey and lime juice into the chicken and cook for another 5-6 minutes until the sauce thickens and the chicken is cooked through.
Remove the chicken from the pan and keep it warm, reserving any remaining pan juices in a separate small container.
Sauté the corn in the same dry skillet over medium-high heat with salt and chili powder for approximately 1 minute until warm and slightly browned.
Whisk the yogurt, lime juice, and lime zest together in a medium bowl.
Incorporate the red onion, green bell pepper or jalapeño, cotija cheese, cilantro, and cooked corn, mixing until the ingredients are evenly distributed.
Assemble the bowls by layering cooked rice, avocado slices, the street corn mixture, and chicken, then finish with a drizzle of the reserved pan juices.
