In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Place skewers in a shallow dish and cover with water to soak (this helps prevent them from burning!). 

Zest half the limes; quarter all the limes. Mince cilantro. Halve, peel, and dice onion into 1-inch pieces. Drain and rinse corn; pat very dry with paper towels.

In a small bowl, reserve 1 tsp ancho sauce (2 tsp for 4 servings).

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil over medium-high heat; cook until fork-tender, 20-25 minutes.

Drain potatoes, then quarter and return to pot. Toss with a drizzle of olive oil, salt, and pepper.

While potatoes cook, in a large bowl, combine lime zest, garlic powder, cumin, oregano, half the cilantro, remaining ancho sauce, 1 tsp sugar (2 tsp for 4 servings), a drizzle of oil, a squeeze of lime juice, salt, and pepper.

Pat chicken* dry with paper towels; cut into 1-inch cubes. Add chicken and onion to bowl with marinade; toss to coat. Set aside to marinate until ready to use in Step 5.

Heat a drizzle of oil in a large pan over high heat. Add corn; season with salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover with a lid if kernels start to pop!

Turn off heat; transfer corn to a second large bowl. Wipe out pan.

Thread marinated chicken and onion onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings); discard marinade.

Heat a drizzle of oil in pan used for corn over medium-high heat. Working in batches, add chicken skewers in a single layer. Cover and cook until onion is browned and chicken is cooked through, 4-6 minutes per side. 

Transfer skewers to a plate and tent with foil. TIP: If you have any leftover onion, cook it up and serve on the side.

While skewers cook, to bowl with reserved ancho sauce, whisk in 1 TBSP olive oil, 1 tsp sugar, and juice from remaining lime wedges (2 TBSP olive oil and 2 tsp sugar for 4 servings); season with salt and pepper.

To bowl with charred corn, add mixed greens and dressing to taste. Toss to coat; season with salt and pepper.

Fluff rice with a fork.

Divide rice, potatoes, and salad between plates. Top rice with chicken skewers. Garnish with remaining cilantro and serve with any remaining dressing on the side.