Begin by grilling or roasting the chicken until fully cooked, about 15–20 minutes at medium heat until the internal temperature reaches 165°F. Let the chicken rest for a few minutes to retain its juices, then dice it into bite-sized pieces.

While the chicken cools, wash and prepare the cucumber and red onion. Peel the cucumber if desired, then dice it into small cubes. Finely chop the red onion, soaking it in cold water for about 10 minutes to mellow its flavor if preferred.

In a large mixing bowl, combine the diced chicken, sweet corn, cucumber, and red onion. Add in the mayonnaise and Greek yogurt, followed by the lime juice. Sprinkle in the smoked paprika, salt, and black pepper.

Gently stir the mixture until all ingredients are evenly incorporated. Taste and adjust seasoning if needed.

Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for about 30 minutes.

Once chilled, give the salad a gentle stir and top with crumbled feta cheese before serving.