1. In a bowl, mix olive oil, garlic, lime juice, paprika, cumin, salt, and pepper.

2. Add chicken breasts to the marinade and refrigerate for at least 30 minutes.

3. Grill or pan-sear the chicken over medium-high heat until fully cooked, then slice into bite-sized pieces.

4. Cook white rice according to package instructions. Fluff with a fork and set aside.

5. In a hot pan, sauté sweet corn until lightly charred. Toss with a spoonful of yogurt sauce and chopped cilantro.

6. In a blender or food processor, combine Greek yogurt, cilantro, lime juice, garlic, salt, and water. Blend until smooth.

7. Dice red and green bell peppers.

8. Assemble bowls: start with rice, add chicken, corn, and peppers. Drizzle generously with the sauce.

9. Serve immediately or store components separately for meal prep.