In a mixing bowl, combine freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add boneless, skinless chicken thighs, ensuring each piece is thoroughly coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for 15 to 30 minutes.

Heat a large skillet over medium-high heat. Once hot, carefully place the marinated chicken thighs in the skillet and sear for 8 to 10 minutes on each side. Cook until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from the skillet and let the chicken rest on a cutting board for a few minutes before slicing it into bite-sized pieces.

In a separate bowl, combine the sweet corn kernels, sliced red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Season the mixture with additional salt, pepper, and a squeeze of lime juice to taste. Stir everything together until well coated, creating a luscious street corn mix.

Using the same skillet over medium heat, add your prepared rice with a splash of water to prevent it from sticking. Stir occasionally for about 3 to 5 minutes until the rice is heated through and fluffy. If desired, incorporate freshly chopped cilantro into the rice.

To serve, spoon a generous portion of the warmed rice into each bowl. Top with sliced marinated chicken, and then add a sturdy scoop of the street corn mixture on top. Garnish with extra crumbled Cotija cheese, a sprinkle of fresh cilantro, and lime wedges on the side.