In a mixing bowl, combine lime juice, avocado oil, 1 teaspoon chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly and let them rest in the fridge for 15-30 minutes.

Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8-10 minutes per side until fully cooked and golden brown. Remove from heat, let rest, then slice into strips.

In another mixing bowl, combine grilled corn kernels, red onion, sour cream, mayonnaise, Cotija cheese, and 1 teaspoon chili powder. Mix well and season with salt and pepper. Squeeze fresh lime juice over the mixture.

Reheat cooked rice in a saucepan or microwave with a splash of water until warm and fluffy.

Divide warm rice among serving bowls. Top generously with sliced chicken and the street corn mixture. Sprinkle with extra Cotija cheese and fresh cilantro. Serve with lime wedges.