Joy to the Food

0 Make the chicken: Preheat the oven to 400 degrees. Pat the [wprm-ingredient text="2 lbs chicken thighs" uid="0"] dry. In a small bowl, mix together the [wprm-ingredient text="3 tbsp olive oil" uid="1"], [wprm-ingredient text="2 tsp sweet paprika" uid="2"], [wprm-ingredient text="1 tsp garlic powder & onion powder" uid="3"] (each), [wprm-ingredient text="1.25 tsp salt" uid="4"], and [wprm-ingredient text="1 tbsp coconut sugar" uid="5"]. Place the chicken on a sheet tray and rub with the spice mixture. Bake for 15-20 minutes or until it reaches an internal temperature of 165.
3 Make the corn: Spread the [wprm-ingredient text="12 oz frozen corn" uid="6"] on a sheet tray and drizzle with oil, salt, and pepper. Use your hands or a spoon to mix it well to coat evenly. Roast in the oven at 400 degrees for 15 minutes or in the air fryer for 5-10 minutes.If using grilled corn, you can just skip this step.
1 Mix: In a large bowl, combine the [wprm-ingredient text="1/4 red onion" uid="7"], [wprm-ingredient text="1/2 cup Greek yogurt" uid="8"], [wprm-ingredient text="2 tbsp mayo" uid="9"], [wprm-ingredient text="1/2 cup cotija cheese" uid="10"], [wprm-ingredient text="1 jalapeno pepper" uid="11"] (diced), [wprm-ingredient text="1/4 tsp salt & pepper" uid="14"], the juice from [wprm-ingredient text="1 lime" uid="12"], and the [wprm-ingredient text="1 handful cilantro" uid="13"]. When the chicken is done cooking, dice it small and mix it with everything else.
2 Enjoy this salad on it's own, in a wrap or quesadilla, or with tortilla chips.