In a medium bowl, combine freshly squeezed lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and let the chicken marinate at room temperature for 15–30 minutes while you prepare other ingredients.

Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, place the marinated chicken thighs in the skillet, cooking for 8–10 minutes per side until golden brown. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Once cooked, allow the chicken to rest before slicing it into strips.

In a large bowl, mix together grilled corn kernels, diced red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Add a sprinkle of chili powder, then season with salt, pepper, and a bit of lime juice to taste. Set this vibrant street corn topping aside to allow the flavors to meld.

If your cooked rice has been refrigerated, gently heat it in a saucepan. Add a splash of water to the rice and cover it to create steam, allowing it to warm for about 5–7 minutes or until fluffy. Fluff the rice with a fork to ensure it’s ready for assembling your Street Corn Chicken Rice Bowl.

Begin to assemble your Street Corn Chicken Rice Bowl by placing a generous scoop of warm rice at the bottom of each bowl. Top with sliced chicken, a hearty portion of the street corn topping, and additional Cotija cheese. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.