In a medium bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Whisk until well blended, then add the boneless, skinless chicken thighs, ensuring they’re fully coated. Cover the bowl and marinate in the refrigerator for 15 to 30 minutes.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for about 8 to 10 minutes per side, or until they are browned and have an internal temperature of 165°F. Remove and let rest for 5 to 10 minutes before slicing into strips.

In a separate bowl, combine sweet corn kernels, sliced red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Add chili powder, salt, and pepper to taste, along with a squeeze of lime juice. Mix thoroughly.

In a microwave-safe bowl, add your prepared rice with a splash of water. Cover loosely and heat for about 1 to 2 minutes, or until warm. Fluff with a fork.

To assemble, divide the warm rice among serving bowls. Top with sliced chicken, followed by the street corn mixture. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Serve immediately.