In a bowl, combine harissa paste, olive oil, honey, minced garlic, grated ginger, and kosher salt. Add the chicken thighs, ensuring they're fully coated with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight.

In a small mixing bowl, whisk together extra harissa, red wine vinegar, lemon juice, lemon zest, oregano, cumin, and olive oil until well emulsified.

Preheat your grill, oven, or skillet to medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes per side until the internal temperature reaches 165°F.

In the same skillet, add a tablespoon of butter over medium heat and toss in the corn. Sauté for about 4-5 minutes until browned.

Start by layering steamed rice at the bottom of each bowl. Next, place slices of chicken, sautéed corn, and your chosen toppings.