In a medium bowl, mix lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper until well combined. Add the boneless chicken thighs and refrigerate for 15 to 30 minutes.

Heat a large skillet over medium-high heat, add a splash of oil. Sear chicken thighs for 8 to 10 minutes on each side until cooked through. Remove from heat and let rest for 5 minutes before slicing.

In a mixing bowl, combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, extra chili powder, and a splash of lime juice. Mix until well combined.

In a microwave-safe dish, heat the prepared rice until fluffy. If using a microwave, about 2-3 minutes should suffice.

In serving bowls, layer warm rice, sliced chicken, and prepared street corn mixture. Garnish with additional Cotija cheese, fresh cilantro, and lime wedge.