Step 1: Prepare the Chicken

1. In a large bowl, toss 2 diced chicken breasts with 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp cumin, ½ tsp salt, ½ tsp black pepper, and 1 tbsp olive oil until evenly coated.

2. Place the seasoned chicken in the slow cooker. Add ¼ cup chicken broth or water to keep it moist during cooking.

   • Tip: Dice chicken into bite-sized pieces (about 1 inch) for even cooking and easy bowl assembly. Ensure spices are well-mixed for uniform flavor.

Step 2: Slow Cook the Chicken

1. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

2. Shred or leave the chicken diced, depending on preference, and stir to coat in any juices. Keep warm in the slow cooker.

   • Tip: Check at the lower end of the time range to avoid overcooking. If the chicken looks dry, add 1-2 tbsp broth. Reserve any slow cooker liquid for another use (e.g., soup).

Step 3: Cook the Rice

1. About 30 minutes before the chicken is done, cook 1 cup long-grain rice according to package instructions (typically 15-20 minutes in 2 cups water).

2. Once cooked, fluff with a fork and stir in the juice of 1 lime (~2 tbsp) and 2 tbsp chopped fresh cilantro. Cover and set aside to keep warm.

   • Tip: Rinse rice before cooking for fluffier texture. Use a rice cooker for hands-off prep if preferred. Add lime juice gradually to taste.

Step 4: Prepare the Street Corn

1. If using frozen corn, thaw 2 cups corn kernels or cook according to package instructions. If using canned, drain and rinse. If using fresh, boil or grill for 5-7 minutes, then cut kernels off the cob.

2. In a medium bowl, combine the corn with ¼ cup mayonnaise, ¼ cup crumbled cotija cheese, ½ tsp chili powder, juice of 1 lime (~2 tbsp), and ¼ tsp salt. Mix until well combined.

   • Tip: For extra flavor, char the corn in a dry skillet over medium-high heat for 3-5 minutes before mixing. Taste and adjust chili powder or salt as needed.

Step 5: Assemble the Bowls

1. Divide the cilantro-lime rice evenly among 4 serving bowls, creating a fluffy base.

2. Top each bowl with a portion of the slow-cooked chicken (about ½ cup per bowl).

3. Add a generous scoop of the street corn mixture (about ½ cup per bowl) next to or over the chicken.

4. Garnish with optional toppings: diced avocado, chopped tomatoes, sliced jalapeños, and/or extra cotija cheese for color and flavor.

   • Tip: Arrange toppings in sections for a vibrant, Instagram-worthy presentation. Drizzle with a squeeze of extra lime juice for brightness if desired.

Step 6: Serve

1. Serve the bowls immediately, encouraging guests to mix the components for a blend of flavors and textures.

2. Pair with sides like tortilla chips with salsa, black beans, or a cucumber salad for a complete meal.

3. Offer hot sauce, extra lime wedges, or sour cream on the side for customization.

   • Tip: Serve in wide, shallow bowls to showcase the colorful layers. Warm bowls slightly in the oven for a cozy touch.