Season and grill the chicken: Lightly coat the chicken breast with olive oil, then rub with chili powder, smoked paprika, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side, or until golden with nice grill marks and the internal temperature reaches 75°C (165°F). Allow it to rest for 3–5 minutes before slicing thinly across the grain to keep the meat juicy and tender.
Prepare the guacamole: In a medium bowl, scoop the flesh of the ripe avocados and mash with a fork until smooth but still chunky. Stir in lime juice, garlic powder, crushed chili flakes (adjust to desired heat level), and salt. Mix well until the flavours are combined and set aside. The lime not only adds tang but also prevents browning.
Assemble the bowl base: In each serving bowl, create a base layer using fresh salad greens. Arrange the cucumber slices, corn kernels (fresh, canned, or lightly roasted), and halved cherry tomatoes in separate sections for a balanced presentation and even distribution of texture and colour.
Add the grilled chicken: Place the sliced grilled chicken over the vegetables, either neatly layered or arranged across the centre of the bowl. Its warmth will gently soften the greens underneath without making them soggy if served right away.
Top with guacamole and garnish: Spoon a generous dollop of spicy guacamole into the centre or side of the bowl. Sprinkle with additional crushed
