In a bowl, combine fresh lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, ensuring they're fully coated in the marinade. Cover and let the mixture sit for 15-30 minutes at room temperature.

Heat a large skillet over medium-high heat and add a splash of avocado oil. Once shimmering, place the marinated chicken thighs into the skillet, cooking for 8-10 minutes on each side until beautifully browned.

While the chicken rests, prepare the street corn topping. In a mixing bowl, combine grilled or charred sweet corn kernels with finely chopped red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Stir until all ingredients are well incorporated.

If you're using leftover rice, place it in a microwave-safe bowl with a splash of water and cover with a damp paper towel. Microwave in 1-minute intervals until heated through and fluffy, usually about 2-3 minutes.

In serving bowls, create a base of warm, fluffy rice. Layer on sliced chicken, then generously top with the creamy street corn mixture. Garnish with fresh cilantro.