1 Cut lime in half and squeeze (it should yield 7-8 tablespoons of juice). Mix 2 tablespoons of lime juice with the chili powder, 2 tablespoons oil, and oregano in a bowl.
2 Rinse chicken fillets, pat dry and place in a freezer bag. Add the lime-oil mixture, seal the bag and leave for 2 hours in the refrigerator (marinade).
3 Meanwhile, drain the corn well.
4 Rinse the tomatoes and cut into quarters, remove cores and seeds and cut into 1 cm (approximately 1/2-inch) cubes.
5 Peel and cut kohlrabi into about 5 mm (approximately 1/4-inch) cubes. Peel the onion and chop finely. Rinse cilantro, shake dry, pluck leaves and chop.
6 Mix corn, tomatoes, kohlrabi, onion and cilantro in a bowl. Combine 2 tablespoons oil, 2 tablespoons lime juice and salt and pepper to taste in another bowl and mix well.
7 Heat the remaining oil in a pan. Take chicken fillets from marinade and brown on each side over high heat for 2-3 minutes. Reduce heat and continue to cook for about 8 minutes.
8 Place chicken fillets on a plate and let cool slightly. Then cut into 1 cm (approximately 1/2-inch) cubes or thin slices.
9 Halve, stone and peel avocados. Put the flesh of 1 avocado in a small bowl. Mix yogurt, 2 tablespoons lime juice, salt and pepper and puree with an immersion blender.
10 Rest of cut avocado flesh into 1 cm (approximately 1/2-inch) cubes and sprinkle with remaining lime juice. Add salt and pepper.
11 Pipe avocado cream with a piping bag onto plates. Top with the chicken, avocado cubes and corn salad. Sprinkle with pumpkin seeds and serve immediately.