Step 1

Start the brown rice, if using — cook using your preferred method. While that goes, gather and prep the remaining ingredients.

Step 2

Thin out the chicken breast to an even, flat size by butterflying it with a knife (cutting it open like a book). Season evenly with salt on all sides, then generously cover all sides with a generous coating of the spices.Preheat a pan or griddle over high heat. Once smoking, add enough oil to coat the cooking surface. Add the chicken to the pan, then allow to sear undisturbed for a few minutes to develop a deeply browned crust.Flip to sear the other side. Remove from the heat once the bottom has also developed a crust and the internal temperature of the breast reaches 155°F/68°C. Set aside.

Step 3

If using frozen corn, microwave the kernels to warm them up. Mix together with coriander and crumbled queso fresco. Taste and adjust as needed. Set aside.

Step 4

Mix together the yogurt, mayonnaise, hot sauce, garlic powder, onion powder, and oregano until smooth. Taste and adjust as needed.

Step 5

Add a layer of cooked rice to the bottom of a bowl. Season with a squeeze of lime juice. Slice and add the chicken to the center of the bowl. Surround with the remaining toppings: avocado, black beans, bell pepper, corn elote mix, and then a few dollops of sauce.