Start by marinating the chicken: In a ziplock bag, add all the ingredients mentioned under chicken, squash together, seal and set aside for 15-20 minutes while you prepare the remaining ingredients.
Next prepare the pico de gallo by mixing all the ingredients mentioned under 'pico de gallo'. Refrigerate while you prepare everything else.
Heat a teaspoon of oil in a pan and add the fresh or frozen corn. Cook for 5-6 minutes on high till the corn is slightly blistered. Season with salt and pepper. Remove in a bowl and set aside.
In the same pan, add chicken and cook for 8-10 minutes, turning once or twice till the chicken is slightly brown and cooked through. I like to toss it on high heat towards the end to get some charred bits.
Let everything come to room temperature before assembling the meal prep boxes. To assemble, divide chicken, rice, corn, beans and pico de gallo in each box. Top with sour cream, sliced cucumbers and place a lime wedge in each bowl. Shut the lid and refrigerate for up to four days.