Bake potatoes at 425 degrees for an hour. While the potato bakes, cut chicken into one-inch by two-inch slices. Mix well with seasoning ingredients. Fry in a frying pan until cooked.
Using a cutting board and knife, prepare vegetables for Pico de Gallo. Place tomatoes, green onions, jalapeno, and cilantro in a small bowl. Stir in lemon juice and salt until mixed well.
Place toppings (corn, black beans, yogurt, grated cheese, and Pico de Gallo) in separate bowls. Let everyone build their own potato according to taste. Serves 4.