Start by creating a quick marinade for the chicken. In a medium bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat them evenly. Let the chicken marinate for at least 15-30 minutes in the refrigerator to absorb the bold flavors.

Heat a large skillet or grill pan over medium-high heat. Once the pan is hot, add the marinated chicken thighs. Cook for about 6-8 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the heat and allow it to rest for a few minutes before slicing into strips.

While the chicken is cooking, prepare the street corn topping. In a mixing bowl, combine grilled corn kernels, red onion (if using), sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Stir everything together until well blended. Adjust the seasoning with salt, black pepper, and a squeeze of fresh lime juice for that signature tang.

Reheat your cooked rice if necessary. You can add a splash of water to prevent the rice from drying out during reheating. Fluff the rice with a fork to ensure it’s light and airy.

Divide the rice evenly among four serving bowls. Layer the sliced chicken on top of the rice, then add a generous scoop of the street corn mixture. Garnish each bowl with chopped fresh cilantro and serve with lime wedges for squeezing over the top.