Begin by grilling or roasting your chicken until it reaches an internal temperature of 165°F (about 20–25 minutes). Set aside to cool slightly before chopping.

Wash and dice the cucumber into bite-sized pieces. Finely chop the red onion and gather the corn, ensuring canned corn is well-drained.

In a large mixing bowl, combine mayonnaise and Greek yogurt. Add lime juice, cilantro, smoked paprika, salt, and pepper. Whisk until smooth.

Add diced chicken, corn, cucumber, and red onion to the dressing. Mix gently with a spatula until well-coated, being careful not to mash the cucumber.

Taste and adjust seasoning as needed. Optionally, sprinkle crumbled feta cheese over the top before serving.

Let the salad sit for at least 10 minutes or refrigerate until serving. Best enjoyed chilled or at room temperature.