Step 1Combine lime, chipotle and olive oil in a shallow glass or ceramic dish. Add the chicken and turn to coat well. Cover and place in the fridge to marinate for at least 30 minutes.
Step 2Place quinoa and 1 1/2 cups of water in a medium saucepan, and bring to the boil. Cover, reduce heat to low, and simmer for 12 minutes, or until water has evaporated and quinoa is al dente. Stir through zucchini and coriander. Set aside.
Step 3Meanwhile, heat a chargrill pan or barbecue hotplate to medium-high. Spray corn cobs and chicken with olive oil. Grill the corn for 8 minutes, turning, or until tender. Grill the chicken for 2–3 minutes each side, or until golden brown and cooked through. Set both aside to cool for 5 minutes before thickly slicing the chicken and cutting corn kernels from the cobs.
Step 4Divide the salad leaves, diced tomato, quinoa, corn and sliced chicken between serving bowls. Top with a dollop of yoghurt and the extra coriander leaves.