In a mixing bowl, whisk together fresh lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this marinade and let them sit in the refrigerator for 15–30 minutes.

Preheat a skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 8–10 minutes per side, until they are golden brown and have reached an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

In a mixing bowl, combine the sweet corn kernels (grilled or well-drained if frozen), chopped red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Mix well and adjust seasoning with lime juice, salt, and pepper to taste.

While the chicken is resting, reheat your cooked rice. If it has been stored in the refrigerator, moisten it with a splash of water, covering it loosely with a lid in a microwave-safe bowl. Heat it for about 1-2 minutes, or until it’s warmed through and fluffy.

To assemble your Street Corn Chicken Rice Bowl, start with a generous serving of warm rice at the bottom of each bowl. Top it with the sliced chicken thighs, followed by the street corn topping. Sprinkle additional Cotija cheese and fresh cilantro over the top. Serve with lime wedges on the side.