In a medium to large saucepan add your water and bring it to a boil. Add your rice of choice and lower the temperature; simmer the rice for 10 minutes or until all the water is soaked up. Add some butter, cover the rice and let it sit. This helps the rice to not stick to the bottom of the pot.
Season your chicken with salt, pepper, garlic powder, and onion powder; generously
Heat up your grill, pan or skillet to medium-high heat with some cooking oil of your choice and cook the chicken for 5 minutes on each side or until cooked through.
Remove from heat and let the chicken rest
Char the corn
Add corn to a pan or skillet with butter or cooking oil. On high heat cook until the corn starts to brown. Add a teaspoon of taco seasoning for flavor.
Slice your cherry tomatoes in half and in a bowl add your white wine vinegar, olive oil, salt, pepper, and garlic powder. Don't add too much at once. You want to taste as you go to your liking. Let this marinate for a few minutes.
While the tomato vinaigrette is marinating, slice your chicken into thin pieces or chunks. On a bowl or plate add your rice, chicken, avocado, corn, and tomato vinaigrette with a garnish of lime. Enjoy!