Chicken Burrito Bowl

• 250 g cooked black or brown rice
• 500 g cooked chicken pieces
• 400 g tin corn kernels, drained
• 1.5 avocado, thinly sliced
• 0.5 cup feta, crumbed
• 0.6 cup salsa
• 4 tbsp pickled (or raw) red onion
• 1 lime, cut into wedges
• 1 tsp chilli flakes (optional)