In a medium bowl, whisk together freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and ground black pepper. Add the boneless, skinless chicken thighs and toss until they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 15–30 minutes.

Preheat a skillet over medium-high heat and add a drizzle of avocado oil if needed. Once hot, place the marinated chicken thighs in the skillet. Cook for 8–10 minutes on each side until they are browned and reach an internal temperature of 165°F. Transfer the cooked chicken to a cutting board and let it rest before slicing.

In a large mixing bowl, combine sweet corn kernels, sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, ground black pepper, and an additional squeeze of lime juice. Gently fold together until well mixed, creating the street corn topping.

While the chicken rests, warm the prepared rice. Fluff the rice with a fork while heating to maintain its texture.

To assemble each bowl, divide the warm rice among serving bowls. Top with sliced chicken thighs and generous portions of the street corn mix. Garnish with Cotija cheese, sprinkle with cilantro, and serve with lime wedges.