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Rice: Follow the linked recipe for cilantro-lime or plain rice, or use your favorite method.
Chicken: Follow the linked recipe above or prepare your favorite seasoned chicken thighs.
Sauce: Zest and juice the limes to get ¼ teaspoon zest and 3 tablespoons juice. Whisk together with the mayo, cumin, paprika, chili powder, and Sriracha until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
Corn: Heat a large nonstick pan over high heat. Add oil, then corn, and cook for 5–8 minutes, stirring only occasionally, until browned. Resist stirring too often so the corn can char. Season with salt and pepper. Add garlic and cook for 15 seconds, just until fragrant. Remove from heat, transfer to a bowl, and let cool to room temperature. Stir in cilantro, green onions, jalapeño, and 1 tablespoon lime juice (if using).
Assemble: Layer rice into bowls. Add chicken, then spoon over the corn topping. Top with diced avocado and any additional toppings. Drizzle the chili lime sauce generously over everything. Enjoy!