Begin by rubbing your chicken breasts evenly with taco seasoning until fully coated.

Preheat your grill or grill pan over medium-high heat, then place the chicken on the hot surface.

Grill each side for about 5-6 minutes, or until fully cooked with an internal temperature of 165°F.

Once done, remove from heat and let the chicken rest for 5 minutes before slicing it into strips.

While the chicken rests, take a medium skillet and heat it over high heat.

Add your frozen or fresh corn kernels directly to the skillet without oil.

Sear the corn for about 5-7 minutes, tossing occasionally, until it takes on a golden-brown color.

In a small bowl, combine plain Greek yogurt, a squeeze of fresh lime juice, and a pinch of cumin to create a tangy yogurt drizzle.

Stir well until the mixture is smooth and thoroughly blended.

Grab a large bowl as your foundation for the taco bowls and layer with lettuce.

Top with sliced chicken, guacamole, charred corn, and shredded cheese.

Drizzle the yogurt sauce over the assembled ingredients, garnish with cilantro, and serve with lime wedges.