Chili Chicken Tacos

In a large bowl, coat the chicken with the oil, chili powder, garlic powder, ground cumin, and lime juice. Season it with salt and pepper to taste. Cover the chicken and allow it to marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, in a small bowl, combine the mayonnaise, lime juice, cilantro, jalapeño, garlic, chili powder, and ground cumin. Set it aside until ready to serve.
In a large skillet, heat the oil over medium-high heat. Cook the corn, stirring occasionally, until it is lightly charred, about 5 to 7 minutes.

Once marinated, heat a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until it releases easily from the pan, about 5 minutes. Flip the chicken and cook the remaining side until the chicken reaches an internal temperature of 165ºF, about 5 minutes.

In the centre of each tortilla, arrange the chicken. Serve immediately topped with the charred corn, avocado slices, red onion, jalapeños, cilantro, and the sauce.