Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes.

Pat chicken thighs dry and place in a bowl. Mix all spices with olive oil and rub all over chicken. Let marinate at room temperature for 30 minutes or refrigerate up to 4 hours.

Whisk together Greek yogurt, mayonnaise, lime juice, cilantro, garlic, and salt in a small bowl. Refrigerate until ready to serve.

Heat a large skillet over medium-high heat. Cook chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.

If using fresh corn, char kernels in a hot skillet for 3-4 minutes until lightly blackened. For frozen corn, thaw and pat dry before charring. Mix charred corn with red onion, jalapeños, cilantro, lime juice, olive oil, salt, and pepper.

Fluff cooked rice with a fork and stir in lime juice, cilantro, olive oil, and salt.

Divide cilantro lime rice among 4 bowls. Top with sliced chicken and street corn salad. Drizzle with cilantro lime crema and sprinkle with cotija cheese.

Garnish with fresh cilantro and serve with lime wedges and hot sauce on the side.