Marinate the chicken by combining diced chicken, lime juice, cumin, paprika, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes.

Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes on each side until golden brown. Let it rest before slicing.

In the same skillet, sauté corn with a splash of olive oil, salt, and pepper for about 5 minutes until slightly charred.

Cook the rice according to package instructions, typically simmering for about 15–20 minutes. Fluff with a fork and let sit covered.

Assemble the bowls by layering rice, sliced chicken, sautéed corn, and desired toppings.

Drizzle lime juice over the assembled bowls, garnish with cilantro and serve immediately.