Cook the rice according to package instructions. Drain when cooked and add lime juice, cilantro, and a pinch of salt to rice. Let steam for a few minutes and then fluff with a fork. Set aside.
PREPARE THE CORN STRIPS:
Preheat the oven to 375℉. Slice corn tortillas into thin strips and spread out on a baking sheet. Toss with olive oil and spices. Bake for 10 to 12 minutes until lightly browned and crispy. Stir once halfway through to ensure even cooking.
PREPARE THE CHICKEN:
Drizzle with olive oil and toss with spice mix (salt, pepper, chili powder, garlic powder, oregano). Grill over medium-high heat for about 8 minutes until cooked through. I recommend grilling the sweet corn and jalapeños at the same time!
ASSEMBLE THE BOWLS:
Add rice to each bowl. Top with a few chicken strips, crispy corn strips, veggies, and a drizzle of sour cream. Garnish with fresh cilantro! Serve immediately!