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Combine oil, chipotle in adobo, taco seasoning, garlic powder, honey, lime juice, lime zest, and salt. Add chicken thighs & toss until well coated. Marinate for at least 30 minutes.
Remove husks from corn. Lightly spray olive oil & season with taco seasoning.
Heat large pan over medium-high heat and cook corn for 8–12 minutes, turning occasionally, until tender & lightly charred.
Once cool enough to handle, slice kernels from cobs and combine with red pepper, red onion, cilantro, jalapeño, lime juice, and salt.
Preheat air fryer to 200°C (390°F) for 5 minutes. Arrange the chicken in a single layer with the marinade and cook for 7–8 minutes. Flip and cook for another 6 minutes, until caramelized & cooked through to 165°F (74°C). Rest for 5 minutes before slicing.
Make guacamole by mashing avocado until mostly smooth, then fold in tomato, red onion, cilantro, garlic powder, lime juice, & salt.
Toss cooked rice with chopped cilantro & lime zest.
Divide rice between 4 bowls and top with sliced chicken, charred corn salad, and guacamole.
Finish with pickled onions and fresh cilantro.