Cilantro-Lime Chicken with Corn and Feta Cheese

In a small bowl, combine the lime juice, lime zest, olive oil, ground cumin, chili powder, salt, and pepper.
Place the chicken breasts (or thighs) in a resealable bag or shallow dish and pour the marinade over the chicken. Toss to coat evenly.
Let the chicken marinate in the fridge for at least 30 minutes, or up to 2 hours for more intense flavor.
Cook the Chicken:

Heat a large skillet or grill pan over medium-high heat.
Remove the chicken from the marinade, discarding any excess marinade, and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it rest for a few minutes before slicing.
Prepare the Corn and Feta Topping:

While the chicken is cooking, heat a separate skillet over medium heat and add the corn kernels. Cook for 3-4 minutes until warmed through and slightly browned.
Remove from heat and stir in the crumbled feta cheese.
Assemble:

Slice the cooked chicken and place it on a serving platter.
Spoon the corn and feta mixture over the chicken, and garnish with freshly chopped cilantro for a burst of color and freshness.
Serving and Storage Tips: