Pre-heat an outdoor grill over medium heat and place a well-oiled cast-iron griddle on one half of the grill.
Prepare the food for the grill, starting with cooking the rice according to package instructions. Whisk eggs in a mixing bowl and add all the rice slowly ensuring to not scramble the eggs. Season with salt and pepper. Form the rice/egg mixture into cakes and set aside on a parchment lined baking pan until use.
Prepare the chicken by slicing the chicken in half, leaving a henge. Roll aluminum foil pieces to fit inside the middle of the chicken. Set aside on a plate or pan until use.
Combine all the diced vegetables into a bowl in preparation for cooking.
Place the rice cake prep on half of the griddle leaving space for the diced vegetables. Press gently on the rice cakes with a spatula. Oil the back of the spatula if sticking happens. Place the chicken on the grill grates beside the griddle.
Grill everything within 15-20 minutes. The chicken should reach an internal temperature 165°F. The cakes will be golden toasty on both sides and will grill for about 3-5 minutes. The vegetables should be tender with a slight char and will grill for about 5 minutes.
Serve the chicken tacos by filling the middle of each chicken breast with the corn mixture, cheese and cilantro. Enjoy with salsa and the rice cakes.