In a mixing bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Let marinate for 15 to 30 minutes.

Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8 to 10 minutes on each side until browned and cooked through. Let the chicken rest before slicing.

In a separate bowl, mix together the sweet corn, red onion, sour cream, mayonnaise, and Cotija cheese. Add chili powder, salt, pepper, and a splash of lime juice. Stir until combined.

Warm prepared rice in a microwave or on the stove until fluffy. This will be the comforting base for your bowl.

To assemble, place a serving of warm rice in each bowl. Top with sliced chicken and a scoop of the corn mixture. Garnish with Cotija cheese, cilantro, and lime wedges.