In a medium bowl, whisk together ¼ cup of olive oil, the juice and zest of 2 limes, 2 tablespoons of chili powder, and a pinch of spices until well combined.

Coat the chicken breasts evenly in the mixture and allow to marinate for at least 30 minutes or up to 8 hours.

Heat a grill over medium-high heat and cook the marinated chicken for 5–7 minutes on each side until fully cooked.

Let the chicken rest for 5 minutes after cooking.

In a large bowl, combine the chopped avocados, diced tomatoes, chopped cilantro, diced red onion, and diced bell pepper. Squeeze in lime juice and season with salt and pepper.

Slice the rested chicken and serve on a platter topped with the Avocado Corn Salsa.