1. Cook the rice if it is not already prepared, then set it aside and keep warm.

2. Place the diced chicken in a bowl and toss it with olive oil, chili powder, garlic powder, paprika, salt, and black pepper until evenly coated.

3. Heat a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, stirring occasionally, until golden and fully cooked through.

4. Add the corn to the same skillet and cook for 2 minutes until warmed through.

5. In a small bowl, stir together the Greek yogurt, lime juice, and water until smooth and drizzle-ready.

6. Divide the cooked rice among 4 bowls.

7. Top each bowl with the cooked chicken and warm corn.

8. Drizzle the yogurt sauce over each bowl and finish with chopped cilantro before serving.