Grilled Chicken:
Combine the chicken marinade ingredients in a small bowl. Place the chicken breasts in a shallow baking dish or glass container. Pour the marinade over the chicken, ensuring they are fully coated. Cover and refrigerate for 15 minutes (or up to an hour).
Preheat the grill to medium heat (approximately 400/450°F).
Remove the chicken from the marinade, letting the excess drip off. Place the chicken on direct heat (direct flame) and cook for 4-6 minutes per side.
Move the chicken away from direct heat to cook on indirect heat (maintaining the same grill temperature) for an additional 5-7 minutes, or until the internal temperature of the thickest part of the chicken reads 160°F.
Remove from the grill and let the chicken rest for at least 5 minutes to allow the juices to redistribute. The internal temperature will rise to 165°F as the chicken rests. Slice or cube the chicken for the rice bowls.
Street Corn Salad: 6. Preheat the grill to 450°F. Lightly drizzle the shucked ears of corn with olive oil and sprinkle with salt. Grill the corn on direct, high heat for 10-12 minutes, turning every 2-3 minutes until slightly charred. 7. Remove the corn from the grill, let it cool slightly, and use a sharp knife to cut the kernels off the cob. 8. In a large bowl, combine the grilled corn, mayo, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir to combine and adjust seasonings to taste.
Build Your Bowl: 9. Divide the cooked rice between four bowls. Top each with sliced chicken and a generous portion of street corn salad. 10. Add additional toppings like fresh cilantro, jalapeño slices, cherry tomatoes, black beans, lime wedges, sour cream, and avocado slices as desired. 11. Enjoy your flavorful and hearty Street Corn Chicken Rice Bowl!