Grilled Chicken:

1. Combine all marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes, up to 1 hour.
2. Preheat grill to medium heat (400/450°F).
3. Remove chicken from marinade, allowing excess to drip off. Place chicken on the grill over direct heat and cook for 4-6 minutes per side.
4. Move the chicken to indirect heat and continue cooking for an additional 5-7 minutes, or until the internal temperature reaches 160°F.
5. Remove from grill and let rest for at least 5 minutes. The internal temperature will rise to 165°F as the chicken rests. Slice or cube the chicken.

Mexican Street Corn Salad:

1. Preheat grill to 450°F. Lightly coat the ears of corn with olive oil and a sprinkle of salt.
2. Grill the corn over direct heat, turning every 2-3 minutes, for 10-12 minutes until slightly charred. Allow to cool, then cut kernels from the cob.
3. In a large bowl, combine the grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Mix well and adjust seasoning to taste.

Build Your Bowl:

1. Divide the cooked rice among four bowls.
2. Top each bowl with the grilled chicken and street corn salad.
3. Add your choice of additional toppings, such as black beans, cherry tomatoes, jalapeño slices, lime wedges, cilantro, sour cream, or avocado slices.
4. Serve and enjoy!