Prepare the chicken marinade: In a bowl, mix half of the Olive Oil (6.75 ml), half of the Chili Powder (1.5 g), half of the Cumin (1 g), half of the Paprika (0.5 g), half of the Salt (1 g), half of the Black Pepper (0.5 g), and half of the Lime (10 ml) juice. Add the Chicken Breast (200 g) and coat well. Marinate for at least 15-30 minutes (or longer if time allows). (Prep time: 5 minutes for marinade; marinating time is separate)

While the chicken marinates, prepare the corn salad. If using corn on the cob (200g kernels), cook it first. You can boil it for 10-12 minutes until tender or grill it alongside the chicken. Once cooked, carefully cut the kernels off the cob. (Cook time: 12 minutes for boiling)

Dice the Tomatoes (100 g) and Red Onion (50 g). Chop the Cilantro (10 g). (Prep time: 10 minutes)

In a medium bowl, combine the cooked corn kernels, diced tomatoes, and diced red onion. (Prep time included above)

Make the salad dressing: In a small bowl, whisk together the remaining Olive Oil (6.75 ml), remaining Lime (10 ml) juice, remaining Chili Powder (1.5 g), remaining Cumin (1 g), remaining Paprika (0.5 g), remaining Salt (1 g), and remaining Black Pepper (0.5 g). (Prep time included above)