In a bowl, whisk together lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add chicken thighs and toss to coat evenly. Marinate in the refrigerator for 15-30 minutes.

Heat a skillet over medium-high heat. Add marinated chicken thighs and cook for 8-10 minutes per side until golden brown and internal temperature reaches 165°F.

Remove chicken from heat and let rest for 5 minutes, then slice into chunks or strips.

In a mixing bowl, combine grilled corn, sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste, mixing well.

If using leftover rice, add a splash of water (1 tablespoon per cup) and reheat in the microwave covered for 1-2 minutes or in a pan over low heat until warm and fluffy.

To assemble, place rice in each bowl. Top with sliced chicken, a generous spoonful of street corn mixture, extra Cotija cheese, and fresh cilantro. Add a lime wedge on the side.

Serve warm with an optional final squeeze of lime juice over the top before eating.