Slice the chicken breasts lengthwise into 2-3 thin slices. I find it’s easiest to place a paper towel over the breast when cutting to make sure it doesn't slip. Add the salt, paprika, garlic powder, and cumin to a bowl and mix well. Rub the chicken breast pieces with the seasonings.

Heat the olive oil in a skillet over medium heat. Once the oil begins to sparkle, place the chicken breast in the skillet and cook until the edges begin to turn white (about 2 minutes). Flip the chicken over and cook for another 2 - 3 minutes until 90% cooked through. Drizzle the lime juice over the chicken and cook until done. Transfer the chicken to a plate and set aside.

In the same skillet, add the corn and heat over medium heat. Stir occasionally until the corn is charred.

While the corn is cooking, prepare the dressing by placing all the dressing ingredients in a blender or food processor and mix until smooth.

Cook the brown rice according to package directions.

Slice the chicken breast into strips.

Assemble the taco bowls with the brown rice on the bottom followed by a handful of cherry tomatoes, red onions, corn, and chicken. Drizzle the creamy avocado yogurt sauce over top and enjoy!