In a bowl, combine freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Whisk until smooth, then add the boneless skinless chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for 15 to 30 minutes to let the flavors meld.

Heat a skillet over medium-high heat and add a drizzle of avocado oil. Once hot, carefully place the marinated chicken thighs in the skillet, searing for about 8 to 10 minutes on each side until they reach an internal temperature of 165°F. Let it rest before slicing into bite-sized pieces.

While the chicken is cooking, mix together sweet corn kernels, diced red onion, sour cream, mayonnaise, cotija cheese, chili powder to taste, a pinch of salt, and another squeeze of lime juice until well combined.

Warm your prepared rice in a microwave-safe bowl or on the stovetop for about 1-2 minutes until steaming hot. Fluff the rice with a fork and mix in chopped cilantro or more lime juice for added flavor.

Divide the fluffy rice among serving bowls, top with sliced chicken, then spoon the street corn mix over everything. Finish with cotija cheese, fresh cilantro leaves, and lime wedges.