In a mixing bowl, combine the olive oil, lime juice, garlic, cumin, paprika, salt, and black pepper. Whisk until well mixed., Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor)., Preheat your grill or grill pan over medium-high heat., Remove the chicken from the marinade and place it on the grill. Grill each side for about 6-7 minutes or until the chicken reaches an internal temperature of 165°F (75°C)., Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips., In a mixing bowl, combine the grilled corn, red onion, cilantro, chili powder, lime juice, and a pinch of salt. Mix until well combined., Gently fold in the feta cheese, setting it aside to allow the flavors to meld., In a small saucepan, bring 2 cups of water and ½ teaspoon of salt to a boil., Add the jasmine rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed., Once done, remove from heat and fluff with a fork. If desired, stir in a tablespoon of butter for extra richness., In a serving bowl, add a generous scoop of the fluffed rice as the base., Lay the grilled chicken strips on top of the rice., Spoon the corn salsa generously over the chicken., Garnish with sliced avocado, lime wedges, and a dollop of sour cream if desired. Finish with a sprinkle of extra feta or cotija cheese and chili flakes for added flavor.