Season and Cook the Chicken: In a medium bowl, toss the chicken strips with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Ensure the internal temperature reaches at least 74°C for safety, as recommended by the Food Standards Agency. Remove the chicken from the pan and set aside to rest.

Char the Corn: Using the same pan (don't wipe it out!), add another tablespoon of olive oil. Add the sweetcorn and cook over a high heat for 6-8 minutes, stirring only occasionally, until the kernels are tender and have developed some lovely charred, dark brown spots. This step is what gives the corn its signature smoky flavour.

Prepare the Lime Crema: While the corn is charring, make the dressing. In a small bowl, whisk together the soured cream, lime zest, lime juice, minced garlic, and a pinch of salt. Set aside.

Mix the Street Corn Salsa: Once the corn is nicely charred, remove it from the heat and transfer it to a large bowl. Allow it to cool for a minute or two. Then, add the diced red onion, jalapeño (if using), chopped coriander, and crumbled feta. Pour over about half of the lime crema and stir gently to combine everything.

Rest the Chicken: Let the cooked chicken rest on a cutting board for at least 5 minutes. This is a vital step to keep it juicy. Once rested, you can slice it or leave the strips whole. I find that slicing it after resting ensures every piece stays moist. If you're looking for other ways to prepare flavourful chicken, my Bang Bang Chicken Thighs recipe is another fantastic option.

Assemble Your Bowls: To serve, divide the cooked rice among four bowls. Top with the sliced chicken and a generous amount of the street corn salsa. Drizzle with the remaining lime crema, garnish with a little extra coriander, and serve immediately with a lime wedge on the side for squeezing over.