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Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
Heat a skillet over medium-high heat. Cook chicken for 6-8 minutes per side until done. Rest, then slice.
Prepare the street corn topping:
Mix 1 cup grilled corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
Serve warm with an optional squeeze of lime.