Blackened Chicken with Avocado Corn Topping

For the Topping: Place your chopped tomatoes in a mixing bowl and sprinkle with ¼ teaspoon of salt. Stir to combine and transfer the tomatoes to a colander. Set the colander on top of the bowl to let the tomatoes drain while completing step two

Drizzle a teaspoon of the olive oil into a large skillet and bring over medium-high heat. When the oil is hot, add the corn and cook for 4-6 minutes, stirring occasionally, until the corn is cooked and browned in parts. Transfer the corn to a mixing bowl and add the chives, parsley, and the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Add the white wine vinegar and remaining teaspoon of olive oil and stir to combine. Spread the mixture out in the bowl a bit and allow to cool for a few minutes (while you cook the chicken).

When the corn mixture is cooled, add the drained tomatoes. Toss the chopped avocado in the lemon juice to preserve its freshness, and then add the avocado to the corn mixture. Stir to combine.

For the Chicken: In a small dish, stir together the flour, paprika, garlic powder, chili powder, dried oregano, ground thyme, onion powder, salt, black pepper, and cayenne pepper.

Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix over the breasts and rub it in a bit. Flip the breasts over and repeat with the other half of the seasoning mix on the other side.