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In a large mixing bowl whisk together lime juice, 2 Tbsp olive oil, the chili powder, cumin, garlic and season with salt and pepper to taste (I use 1.5 tsp salt and 1 tsp pepper).
Add chicken thighs and toss well to evenly coat in the marinade mixture. Cover and let rest in fridge 1 hour or up to 1 day.
Preheat a cast iron skillet over medium-high heat then add ½ Tbsp olive oil. Add chicken thighs in an even layer leaving space between them and sear until golden brown on bottom, about 6-minutes.
Turn thighs and continue to cook until they register 165 degrees in center, about 6 minutes longer. Transfer to a cutting board and let rest 5 minutes before chopping into small pieces.
Meanwhile while chicken is cooking warm the beans in a medium saucepan set over medium-low heat, season with salt to taste.
Clean skillet of burned bits then add ½ Tbsp oil to skillet. Cook corn for about 3 to 4 minutes until golden. Season lightly with salt.
Assemble bowls by dividing a thin layer of rice among 6 bowls. Top with all the remaining bowl ingredients including cooked chicken, corn, black beans (using a slotted spoon to plate them), cheese, tomatoes, avocados, red onion, sour cream and Mexican hot sauce to taste.