In a medium bowl, whisk together ¼ cup of olive oil, the zest and juice of 2 limes, and a blend of spices including chili powder, brown sugar, cumin, smoked paprika, onion powder, garlic powder, and salt. Mix until all ingredients are well combined.

Place 2-3 chicken breasts in a large resealable bag or shallow dish. Pour the wet rub over the chicken and ensure each piece is evenly coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes.

Preheat your grill to medium heat (about 375°F) or heat a large skillet over medium-high heat.

Remove chicken from marinade and discard any leftover marinade. Grill the chicken for about 5-7 minutes on each side or until the internal temperature reaches 165°F.

While the chicken cooks, gather your salsa ingredients. In a medium bowl, combine chopped avocados, diced tomatoes, fresh corn, minced red onion, diced red bell pepper, and finely chopped jalapeno. Toss gently and add lime juice and chopped cilantro.

Once cooked, remove the lime chicken from the grill or skillet and allow it to rest on a cutting board for about 5 minutes.

Slice the chicken into strips and serve atop fresh tortillas, salads, or alongside rice. Spoon the avocado corn salsa over the chicken.