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Season 4 chicken thighs with extra-virgin olive oil, paprika, garlic powder, oregano or Italian seasoning, salt, red chili flakes, and juice of ½ lime
Mix chicken seasoning well and marinate in the fridge for 30–60 minutes
Air-fry chicken at 390°F (200°C) for 12 minutes, flip, then cook for another 5 minutes or until fully cooked and crispy
Remove chicken from heat and slice into strips
In a bowl, combine sour cream, mayonnaise, Tajín, juice of 1 small lime, salt and pepper to make creamy sauce
Mix sauce until smooth and creamy
Heat a pan over medium-high heat and add extra-virgin olive oil, finely chopped red onion, deseeded and finely chopped jalapeño, and corn
Cook corn mixture, stirring occasionally, until the corn is lightly charred
Remove corn from heat and let cool slightly
Stir ½ of the creamy sauce into the corn mixture until well combined
Add cooked rice to the bowl as your base
Top with sliced chicken, street corn mixture and sliced avocado
Drizzle remaining sauce on top