1
Preheat oven to 425°F and line a sheet pan with parchment paper.
2
Toss chopped chicken with taco seasoning, garlic powder, smoked paprika, and lime juice.
3
Spread chicken onto one side of the sheet pan in an even layer. No oil needed.
5
Toss corn and purple onion with olive oil, chili powder, and salt.
6
Remove the pan, push chicken to one side, and add the corn mixture to the empty side.
7
Return to oven for another 10 minutes, then broil the last 3 minutes for crispy edges and charred corn.
8
Remove from oven and squeeze lime juice over the corn. Top with queso fresco and cilantro.
9
Assemble lettuce boats with chicken, street corn, avocado, pico, jalapeños, crema, and extra cilantro