In a medium bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, and garlic powder.

Pound chicken breasts to an even thickness and coat thoroughly with marinade. Let it sit for 30 minutes or refrigerate for up to 8 hours.

Preheat grill or skillet over medium-high heat, then add marinated chicken and cook for 3-5 minutes on each side until internal temperature reaches 165°F.

Remove chicken from heat and let rest for 5 minutes. Begin prepping the avocado salsa while chicken rests.

In a large mixing bowl, combine diced avocados, cherry tomatoes, sweet corn, red onion, bell pepper, jalapeno, cilantro, and garlic. Toss gently and season to taste.

Slice the rested chicken into strips, serve topped with avocado salsa or on the side.