Prepare the Rice: Begin by cooking the rice according to the instructions on the packet. Once cooked, fluff it with a fork and set it aside, keeping it warm.

Season and Cook the Chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.

Char the Corn: In the same pan, add the sweetcorn. Cook over a high heat for 5-7 minutes, stirring only occasionally, until the kernels are tender and have developed some lovely charred, dark brown spots. This step is key for that smoky flavour. Remove from the heat and let it cool slightly.

Make the Dressing: While the corn is charring, whisk together the mayonnaise, soured cream, lime zest, lime juice, and minced garlic in a small bowl. Season with a pinch of salt. What works best for me is to taste and adjust the lime and salt at this stage until it's perfectly balanced.

Mix the Street Corn Salad: In a large bowl, combine the slightly cooled charred corn, diced red onion, crumbled feta, and chopped coriander. Pour over about half of the creamy lime dressing and stir gently to combine.

Assemble the Bowls: Divide the warm rice among four bowls. Top with a generous portion of the cooked chicken and a large spoonful of the street corn salad.

Serve: Drizzle the remaining creamy lime dressing over the bowls. Garnish with the sliced red chilli (if using) and serve immediately with extra lime wedges on the side for squeezing over.