In a mixing bowl, whisk together fresh lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a zesty marinade. Add the chicken thighs and ensure they're fully coated in the mixture. Cover the bowl and refrigerate for 15 to 30 minutes.

Heat a large skillet over medium-high heat and add a drizzle of avocado oil. Once hot, add the marinated chicken thighs, cooking them for approximately 8 to 10 minutes on each side until golden brown and reaching an internal temperature of 165°F. Let the chicken rest for a few minutes, then slice into strips.

In a separate mixing bowl, combine grilled or charred sweet corn kernels with finely diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, and season with salt, pepper, and lime juice to taste. Mix well until everything is evenly combined and set aside.

If your rice has been pre-cooked and stored in the fridge, add a splash of water to it in a saucepan. Heat over medium heat, stirring occasionally, until the rice becomes fluffy and heated through, aiming for about 5 minutes.

Divide the warm rice among serving bowls. Top with the sliced chicken thighs and spoon on the street corn topping. Finish with a sprinkle of Cotija cheese, fresh cilantro, and a wedge of lime on the side.