In a mixing bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Let them sit for 15-30 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken thighs and sear for 8-10 minutes per side, or until cooked through. Let the chicken rest for 5 minutes before slicing.

In a separate bowl, mix sweet corn kernels, diced red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Season with salt and pepper.

Reheat the prepared rice until warm, fluffing it to ensure lightness.

To serve, ladle warm rice into bowls, top with sliced chicken and corn mixture, and garnish with cilantro and lime wedges.