In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Whisk until well blended, then add the chicken thighs and marinate for at least 15-30 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes per side until golden brown and cooked through. Let rest before slicing.

In a separate bowl, mix together sweet corn, red onion, sour cream, mayonnaise, cotija cheese, lime juice, salt, and pepper until well combined.

Reheat the cooked jasmine rice in a saucepan or microwave until warm.

Assemble the bowls with a layer of rice, sliced chicken, and street corn topping. Garnish with cilantro and extra cotija cheese.

Serve with lime wedges on the side for extra zest.