In a mixing bowl, combine the chicken breasts with olive oil, lime juice, cumin, and smoked paprika. Ensure each piece is evenly coated with the marinade. Allow the chicken to marinate for at least 20 minutes.

While the chicken marinates, cook your chosen grains according to package instructions. If using quinoa or rice, bring water to a boil, add the grains, and simmer until tender, usually around 15-20 minutes.

Preheat your grill pan over high heat. Pat the marinated chicken dry and grill it for about 6-7 minutes on each side until it reaches an internal temperature of 165°F.

As the chicken rests, prepare your corn and avocado. Grill fresh corn until charred or drain canned corn. Slice the avocado in half and scoop out the flesh.

Slice the rested grilled chicken into strips and layer them over your cooked grains, adding a scoop of sweet corn and slices of creamy avocado on top.

Drizzle your favorite cilantro-lime dressing over the assembled bowls, garnish with fresh cilantro leaves and lime wedges.