In a medium bowl, combine olive oil, lime juice, chili powder, brown sugar, and salt along with cumin, smoked paprika, onion powder, and garlic powder to taste. Whisk until well blended.

Coat the chicken breasts with the prepared wet rub and let it marinate for 15-30 minutes.

Preheat a grill pan over medium-high heat and cook the marinated chicken for 3-5 minutes until browned. Then, flip and cover, cooking for another 5-7 minutes until cooked through.

Once cooked, remove from heat and let the chicken rest for 5 minutes before slicing.

Chop the avocados, cherry tomatoes, sweet corn, red onion, red bell pepper, and jalapeño. Mix gently to create a fresh and colorful salsa.