In a medium bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper to create a flavorful marinade. Add the chicken thighs, ensuring they are well-coated, then cover the bowl and refrigerate for 15-30 minutes.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs to the pan, searing them for 8-10 minutes per side until cooked through.

In a separate bowl, combine the sweet corn kernels, diced red onion, sour cream, mayonnaise, Cotija cheese, and a squeeze of lime juice. Mix gently and taste for seasoning.

To warm the prepared rice, place it in a microwave-safe dish with a splash of water and microwave on high for 2-3 minutes until heated through.

Divide the warm rice among serving bowls. Top with sliced chicken, street corn mixture, garnish with fresh cilantro and lime wedges, and serve.