In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper to create a marinade. Add chicken thighs, toss to coat, cover, and marinate for 15-30 minutes.

Heat a skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes on each side until golden brown and cooked through. Remove, let rest, then slice.

In a mixing bowl, combine sweet corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Mix well.

Add a scoop of jasmine rice to each bowl, top with sliced chicken and the street corn topping. Sprinkle additional cotija cheese and cilantro if desired.

Serve with lime wedges on the side for squeezing.