In a medium bowl, whisk together freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper until well combined. Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for 15 to 30 minutes to enhance the flavors while you prepare the other components.

Heat a skillet over medium-high heat, allowing it to warm for about 2 minutes. Once hot, add the marinated chicken thighs, cooking for 8 to 10 minutes on each side until they reach an internal temperature of 165°F and are golden brown. Use tongs to flip the chicken to ensure even cooking, and set aside to rest after cooking.

In a separate bowl, combine the sweet corn kernels, sliced red onion, half of the sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Stir well to mix all ingredients evenly, then season with salt, pepper, and lime juice to taste.

While your chicken is cooking, microwave the prepared rice in a bowl, adding a splash of water to keep it moist. Heat for about 1 to 2 minutes, then fluff with a fork to separate the grains.

To serve, divide the warmed rice into serving bowls. Slice the cooked chicken thighs and arrange them on top of the rice. Generously spoon the street corn mixture over the chicken and rice, allowing the flavors to meld beautifully. Garnish with extra Cotija cheese, fresh cilantro leaves, and lime wedges for a pop of color and zest.