In a mixing bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a vibrant marinade. Add the chicken thighs, ensuring they are fully coated, and let them marinate for 15–30 minutes at room temperature.

Heat a large skillet over medium-high heat and add the marinated chicken thighs. Cook for about 8–10 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F (75°C). Once cooked, transfer them to a cutting board and let them rest before slicing.

While the chicken is cooking, mix grilled corn kernels with diced red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder in a separate bowl. Stir well and adjust the seasoning as needed.

In a small saucepan, add cooked rice with a splash of water. Warm over low heat for about 5 minutes until heated through and fluffy.

Layer warm rice in individual serving bowls, top with sliced chicken and a scoop of the creamy street corn mixture. Sprinkle extra Cotija cheese on top and finish with cilantro and lime wedges. Serve immediately.