Step 1 Make spice rub: combine all ingredients in a large bowl.
Step 2 Rub chicken thighs with spice. Heat canola oil in a large non-stick frying pan set over medium–high heat. Add chicken and cook for 2–3 minutes per side, or until cooked through.
Step 3 Meanwhile, place pineapple, shallot, cherry tomato, cucumber and coriander leaves in a large salad bowl; mix to combine.
Step 4 Add corn kernels to frying pan and cook, stirring occasionally, for 2–3 minutes, or until they start to turn golden. Add corn kernels to salad bowl and stir lime juice through salad.
Step 5 Top sweet-corn salad with slices of chicken and add half a lime to each plate. Serve immediately.