Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. If using, sprinkle the chili powder over the chicken for added flavor.

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden brown color. The internal temperature should reach 165°F.

While the chicken is cooking, prepare the corn. If using fresh corn, cook it in boiling water for 3-4 minutes, then drain. If using frozen corn, thaw it in the microwave or on the stovetop. If using canned corn, drain and rinse it.

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. In the same skillet, add the corn and sauté for 2-3 minutes until heated through.

Slice the chicken and return it to the skillet with the corn. Add the lime juice, lime zest, and chopped cilantro. Toss everything together until well combined.

Serve the cilantro lime chicken and corn mixture topped with diced avocado and halved cherry tomatoes.