Mexican Chicken Rice Bowl

For the chicken : Mix all the ingredients for the chicken in a large bowl, pour over top of the chicken
Toss everything to coat then cover the bowl with plastic wrap. Put it in the refrigerator for at least an hour.
Take the chicken out 30 minutes before you are ready to cook.
Preheat the grill, spray it with cooking oil. Once the grill is hot, put the chicken onto the grill. Cook for about 5-6 minutes per side or until fully cooked.
Slice the cooked chicken into pieces.

Add the corn into a hot pan. Cook them until deep golden and you see char. Add the rest ingredients for the corn except the cheese. Stir them up. Remove the pan from the heat. Add the cheese, toss them.

In a bowl, combine all ingredients for the salsa. Place in refrigerator for up to 12 hours.

In a sauce pan, bring the rice, chicken broth, salt and cummin to simmer over medium heat. Reduce the heat to low and cover the pan. Cook for about 10-12 minutes. Add the butter, cilantro and lime juice. Fluff with the fork.