Pat the chicken breast dry with paper towels and season both sides evenly with smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Heat a lightly greased skillet, grill pan, or preheated air fryer and cook the chicken until the internal temperature reaches 165°F (74°C). Remove it from the heat and let it rest for 5 minutes before slicing against the grain to keep it juicy and tender.

While the chicken rests, wash the cherry tomatoes and cut them in half. Finely dice the red onion, chop the fresh cilantro, and slice the avocado into even pieces. If using fresh corn, cook it until tender and allow it to cool slightly before adding it to the bowl.

Measure ½ cup of low-fat cottage cheese and spoon it into one side of a large serving bowl. If you prefer a smoother texture, stir the cottage cheese gently before adding it.

Slice the rested chicken into thin strips or bite-sized pieces and arrange it neatly beside the cottage cheese. Add the cherry tomatoes, corn, diced red onion, and avocado around the bowl to create a colorful presentation.

Squeeze the fresh lime juice evenly over the chicken and vegetables. Sprinkle a little extra smoked paprika, black pepper, or Southwest seasoning over the top if you want a bolder flavor.

Garnish the bowl with freshly chopped cilantro and, if desired, sliced jalapeños, a spoonful of fresh salsa, or a sprinkle of everything bagel seasoning for additional flavor and texture.

Serve immediately while the chicken is warm and the cottage cheese and vegetables are cool and crisp. The combination of temperatures and textures creates the best eating experience.

For meal prep, store the cooked chicken, cottage cheese, and vegetables in separate airtight containers in the refrigerator. Slice the avocado and drizzle it with lime juice just before serving to maintain its fresh color and creamy texture.