In a large bowl, combine fresh lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add chicken thighs, ensuring they're fully coated in the marinade. Allow them to marinate for 15-30 minutes, ideally in the fridge, so the flavors can meld and penetrate the meat.

Heat a skillet over medium-high heat and add a little oil to the pan. Once hot, place the marinated chicken thighs in the skillet, cooking for 8-10 minutes per side until they are golden brown and reach an internal temperature of 165°F (75°C). Once cooked, remove from heat and let the chicken rest before slicing.

While the chicken cooks, prepare the street corn topping. In a mixing bowl, combine charred sweet corn kernels, finely chopped red onion, sour cream, mayonnaise, crumbled Cotija cheese, and a sprinkle of chili powder. Stir until everything is well mixed and season to taste with additional salt, pepper, and lime juice.

Take your pre-cooked rice and place it in a microwave-safe bowl. Add a splash of water and cover it to maintain moisture. Microwave on high for about 1-2 minutes, or until heated through and fluffy. Stir halfway through to ensure even heating.

To assemble your Street Corn Chicken Rice Bowl, start with a generous layer of warm rice at the bottom of each serving bowl. Top with sliced chicken, followed by a heaping spoonful of the creamy street corn mixture. For extra flavor, add more Cotija cheese, and finish with a sprinkle of fresh cilantro and lime wedges on the side.