1. Prepare the Rice Base:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine rice, water, and a pinch of salt.
3. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat, fluff with a fork, and set aside.

2. Season and Grill the Chicken:

1. In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper.
2. Rub the seasoning mix over the chicken thighs or breasts.
3. Heat olive oil in a grill pan or skillet over medium-high heat.
4. Grill the chicken for 6-7 minutes per side or until fully cooked (internal temperature of 165°F).
5. Let the chicken rest for 5 minutes before slicing or shredding.

3. Create the Street Corn Mix:

1. If using fresh corn, grill the ears over medium heat until charred, then remove the kernels.
2. In a bowl, combine corn kernels, mayonnaise, lime juice, cotija cheese, chili powder, and cilantro.
3. Mix well and set aside.

4. Make the Creamy Cilantro Lime Sauce:

1. In a blender or food processor, combine Greek yogurt, cilantro, lime juice, and minced garlic.
2. Blend until smooth.
3. Add honey, salt, and pepper, then blend again.
4. Refrigerate for at least 30 minutes to let the flavors meld.

5. Assemble the Bowl:

1. Start with a scoop of rice at the bottom of each bowl.
2. Add sliced or shredded chicken on top.
3. Spoon the street corn mix onto the chicken.
4. Drizzle the creamy cilantro lime sauce over the bowl.
5. Garnish with sliced avocado, lime wedges, and additional cilantro if desired.