Bring water to a boil in a medium saucepan. Add rice and salt, then cover and reduce heat to low. Let it simmer for about 20 minutes, or until the rice is soft and fully cooked. In a separate bowl, mix cilantro, lime juice, and lime zest. Add the warm rice and gently mix so it absorbs all the flavor.

In a large bowl, combine the corn, Greek yogurt, cotija cheese, mayonnaise, lime juice and zest, jalapeño if using, cilantro, and salt. Stir everything together until well combined. Taste and adjust seasoning if needed, then set aside.

In a small bowl, mix all the spices. Place the chicken pieces in a larger bowl and toss them with the seasoning until evenly coated.

Heat olive oil in a large pan over medium heat. Add the chicken and cook for about 4 to 5 minutes on each side, or until fully cooked and lightly browned. The inside should be cooked through without drying out.

Divide the warm rice into serving bowls and spread it slightly. Add the cooked chicken on top, followed by a generous spoon of the street corn mixture. Finish with avocado, onions, cilantro, and a sprinkle of cotija cheese. Add a squeeze of lime juice if desired.