In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper to create a flavorful marinade. Toss the chicken thighs in this mixture, ensuring each piece is well coated. Let the chicken marinate for 15-30 minutes at room temperature.

Heat a skillet over medium-high heat until hot, then add the marinated chicken thighs to the pan. Cook for 8-10 minutes on each side, or until golden brown and juices run clear.

In a bowl, mix the grilled sweet corn kernels, finely chopped red onion (if using), sour cream, mayonnaise, crumbled cotija cheese, and more chili powder to taste. Stir until well combined.

If using leftover rice, place it in a microwave-safe bowl and add a splash of water. Microwave on high for 1-2 minutes, or until heated through.

To build your Easy Street Corn Chicken Rice Bowl, start by placing a generous scoop of the warm rice as the base in each bowl. Layer on the sliced, cooked chicken and the prepared street corn mixture.

Serve with lime wedges on the side and squeeze fresh lime juice over the assembled bowl.