Cut the chicken breast into bite-sized pieces and season with the taco seasoning, salt and pepper. Cook in a skillet over medium-high heat until browned and fully cooked through.
Prepare the dry instant white rice according to package directions.
Add the drained fire-roasted corn, Greek yogurt, light mayo, feta, lime juice, Tajín, cilantro, red onion and jalapeños to a bowl. Mix until everything is coated in that creamy street-corn sauce. Fold in the diced avocado last.
Divide the cooked rice evenly between 5 meal-prep containers, then divide the chicken evenly over the rice. Top each with an equal portion of the creamy street corn mixture. Finish with extra cilantro, Tajín, jalapeño or a squeeze of fresh lime if desired.
Cook it hands-free.
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