In a bowl, whisk together freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper until well combined. Add the boneless skinless chicken thighs, ensuring they are thoroughly coated. Cover the bowl and let the chicken marinate for 15 to 30 minutes at room temperature.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs to the pan, ensuring they don’t overcrowd. Sear for about 8 to 10 minutes per side, until the chicken is browned and reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a cutting board and allow it to rest for 5 to 10 minutes before slicing.

In a separate mixing bowl, combine sweet corn kernels, sliced red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Season with chili powder, salt, and pepper, and add a squeeze of lime juice for brightness. Stir until all ingredients are mixed.

While the corn mix is coming together, heat your prepared rice in the microwave, adding a splash of water to keep it moist. Microwave for about 1 to 2 minutes or until steaming hot and fluffy.

To assemble, divide the warmed rice evenly into serving bowls and layer with sliced chicken on top, followed by scoops of the street corn mixture. Finish with Cotija cheese, fresh cilantro, and serve with lime wedges.