Marinate Chicken: Combine soy sauce, olive oil, worcestershire sauce, minced garlic, and lemon juice in a bowl or container large enough to marinate your chicken. Whisk to combine. Place chicken breasts into the container, ensuring they are fully coated. Cover and refrigerate for 15 minutes (or up to an hour).

Prep Grill & Cook Chicken: Heat grill to medium-high heat (approximately 400-450°F) and ensure grill grates are clean. Remove chicken from marinade, letting excess drip off. Place chicken on direct heat and cook for 4-6 minutes per side. Move chicken to indirect heat and cook for an additional 5-7 minutes, or until the internal temperature reaches 160°F.

Rest Chicken: Remove chicken from grill and let rest for at least 5 minutes to allow juices to redistribute. Slice or cube the chicken.

Prep Grill & Corn: While chicken rests, heat grill to 450°F. Lightly drizzle shucked ears of corn with olive oil and sprinkle with salt. Grill on direct, high heat for 8-10 minutes, turning every 2-3 minutes, until slightly charred. Remove from grill, let cool slightly, and cut off the kernels.

Combine Salad: In a large bowl, combine the grilled corn kernels, mayo, crumbled feta cheese, diced red onion, crumbled cotija cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and black pepper. Stir to combine.

Assemble Bowls: Divide cooked rice among four bowls. Top with the sliced chicken and the Mexican street corn salad.

Customize and Serve: Add your favorite toppings such as black beans, cherry tomatoes, jalapeño slices, lime wedges, additional cilantro, sour cream, or avocado. Enjoy!