In a zip-top bag or a container, combine the chicken with lime juice, orange juice, jalapeño, garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Seal and mix well. Marinate in the refrigerator for at least 20 minutes or up to 3 hours for deeper flavor.

Preheat your oven to 350°F. Heat the remaining oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown and cooked halfway through. Transfer the skillet to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F. Allow it to rest for 5 minutes, then slice.

In a blender or food processor, combine the Greek yogurt, salsa verde, cilantro, lime juice, and garlic. Blend until smooth.

In each bowl, place a generous cup of cilantro lime rice. Top it with sliced chicken, a scoop of black bean and corn salsa, cherry tomatoes, diced avocado, and a sprinkle of feta cheese. Drizzle the cilantro sauce on top, and serve with lime wedges.