Street Corn Chicken & Rice Bowls

Combine chicken breast, diced onion, minced garlic, salt, pepper, chili powder, and a few splashes of lime juice in a crockpot. Cook on high for 3 hours or on low for 6 hours. After the initial cooking, add 3 tablespoons of sour cream, 2.5 ounces of Greek yogurt, 1 can of corn, 1/2 can of Rotel, cilantro, and more salt and pepper. Shred the chicken and continue cooking for an additional 30-45 minutes on high or 1-2 hours on low. Serve the mixture over rice and top with tajin, cojita cheese, and an extra dollop of sour cream if desired.