Bring 2 cups of water to a roiling boil. Add 1/8 cup lime juice, the white rice and the cilantro. Reduce heat to light boil and cook until tender.

Dice tomato, jalepeño, and onion. Combine in pot with 1/4 cup water, garlic powder, Frank's Hot Sauce, crushed red pepper, and corn. Cover and cook over low heat, stirring occasionally.

Place chicken breast in Zip-loc bag. Add cumin, black pepper, and cayenne pepper. Shake until chicken is coated.

Cook chicken in frying pan over medium heat. Cover, and flip as needed. Chicken should cook to 165°F internal temp.

Shred chicken upon completion of cooking. Remove from heat.

Drain all water from rice, add remaining lime juice and salt. Mix thoroughly.

Mash salsa mix with hand masher, and remove from heat.

Plate rice, and top with chicken, lettuce, salsa, cheese, avocado, and sour cream.