In a mixing bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add chicken thighs, ensuring they are fully coated in the marinade. Cover and refrigerate for 15-30 minutes.

Preheat a skillet on medium-high heat and add a drizzle of avocado oil. Sear the marinated chicken thighs for 8-10 minutes on each side until browned and the internal temperature reaches 165°F. Let rest before slicing.

In a separate bowl, combine sweet corn, sliced onion, sour cream, mayonnaise, Cotija cheese, a pinch of chili powder, and additional lime juice to taste. Mix until well blended.

While the street corn mix is coming together, heat prepared rice in a saucepan over medium heat, stirring occasionally until fluffy and heated through—about 3-5 minutes.

To assemble, divide the warm rice among bowls, layer sliced chicken on top, followed by the street corn mixture. Finish with Cotija cheese, cilantro leaves, and lime wedges for presentation.