In a small bowl, whisk together the olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, optional chipotle chili powder, and black pepper.

Coat the chicken breasts evenly with the lime-spice mixture. For deeper flavor, cover and refrigerate for up to 8 hours. If you're short on time, you can cook the chicken shortly after seasoning it.

To prepare the avocado salsa, combine the tomatoes, corn, red onion, bell pepper, jalapeño, cilantro, garlic, lime juice, cumin, salt, and black pepper in a bowl. Cover and refrigerate for about 30 minutes to allow the flavors to blend.

For the stovetop method, lightly grease a skillet or grill pan and heat over medium-high heat. Add the chicken and cook undisturbed for about 3–5 minutes, until nicely browned.

Flip the chicken, reduce the heat to medium, and cover. Continue cooking for approximately 5–7 minutes, depending on thickness, until the chicken is fully cooked. For food safety, chicken should reach 165°F (74°C) at its thickest point.

For the grilling method, preheat a lightly greased grill to medium or medium-high heat. Grill the chicken for approximately 5–7 minutes per side, or until it reaches 165°F (74°C).

Transfer the cooked chicken to a cutting board and rest for 5 minutes before slicing. This helps keep the Fiesta Lime Chicken Recipe tender and juicy.

Just before serving, gently fold the chopped avocados into the prepared salsa. Taste and adjust the salt, pepper, lime juice, or jalapeño as desired.

Spoon the avocado corn salsa generously over the sliced chicken and serve with fresh lime wedges if desired.