In a mixing bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and pepper until well combined. Add the chicken thighs and ensure they are thoroughly coated in the marinade. Let the chicken marinate for at least 15 minutes to absorb the flavors.

Heat a skillet over medium-high heat for about 2 minutes until hot. Add the marinated chicken thighs and cook for 8-10 minutes on each side, or until golden brown and fully cooked. Let it rest for a few minutes before slicing it into thin strips.

While the chicken is resting, heat a grill or grill pan over medium heat. Grill the sweet corn kernels for 5-7 minutes until charred and tender. In a separate bowl, combine the grilled corn, diced red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and additional lime juice. Mix well.

To warm the rice, add a splash of water to cold cooked rice and heat in a microwave-safe bowl for about 1-2 minutes, stirring halfway through.

Assemble your Street Corn Chicken Rice Bowl by placing warm cooked rice in each bowl. Top with slices of chicken thighs, spoon the street corn topping over the chicken, and garnish with extra cotija cheese and fresh cilantro. Serve with lime wedges.