In a mixing bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper to create a flavorful marinade. Add the chicken thighs, ensuring they’re evenly coated. Cover and refrigerate for 15–30 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet and sear for 8–10 minutes per side until golden brown and reaches an internal temperature of 165°F. Let rest for 5–10 minutes before slicing.

In a separate bowl, combine sweet corn kernels, diced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Mix until well blended and season with salt, pepper, and lime juice to taste.

In a microwave-safe bowl, warm your prepared rice by adding a splash of water. Microwave for 1–2 minutes until heated through. Mix in chopped fresh cilantro, if desired.

Divide the warm rice among serving bowls. Top each bowl generously with sliced chicken and a hearty scoop of the corn mixture. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges before serving.