Prepare the marinade by whisking together 45ml fresh lime juice, 30ml olive oil, 3 minced garlic cloves, 5g chili powder, 3g ground cumin, 2g smoked paprika, and 6g salt in a bowl. Cut the chicken breasts into bite-sized pieces and coat thoroughly with the marinade. Let sit for 15 minutes while preparing other components.

Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 480ml water and 4g salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 15g chopped fresh cilantro and 15ml lime juice.

While rice cooks, heat a large skillet over high heat. Add the corn kernels in a single layer and char without stirring for 3-4 minutes until blackened in spots. Stir and char another 2 minutes. Remove to a bowl. In the same pan, add 15ml olive oil and cook the marinated chicken over medium-high heat for 6-8 minutes, stirring occasionally, until golden brown and cooked through to 75°C internal temperature.

Prepare the chili-lime crema by whisking together Greek yogurt, 30ml lime juice, 15ml olive oil, 2g chili powder, 1g cumin, and 3g salt until smooth and creamy. Adjust seasoning to taste.

Warm the black beans in a small saucepan with their liquid over medium heat for 3-4 minutes until heated through. Drain before serving.

Assemble the bowls by dividing the cilantro-lime rice among 4 bowls. Top each with equal portions of chili-lime chicken, black beans, charred corn, diced avocado, halved cherry tomatoes, and thinly sliced red onion. Drizzle generously with chili-lime crema and garnish with fresh cilantro leaves and lime wedges.