To make the pico de gallo combine the tomatoes, 3 tablespoons of red onion, cilantro, juice from the lime, salt, and pepper in a small container. Mix well and set aside.

To make the chicken heat the olive oil in a skillet over medium high heat. Add the chicken and cook, flipping over as needed, for 4-5 minutes.

Add the remaining red onion, taco seasoning, and 1/4 cup of water to the skillet and mix well to combine. Cook for 2-3 minutes.

Stir in the corn and 1/4 cup more water. Heat for 2-3 minutes.

To make the bowls divide the rice between four bowls. Place the tortilla chips around the sides of the bowls.

Divide the chicken mixture between the four bowls and place on top of the rice.

Serve with pico de gallo, cheese, and sour cream.