In a mixing bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the chicken thighs, cover, and refrigerate for 15 to 30 minutes.

Heat a skillet over medium-high heat, add avocado oil, and sear the marinated chicken for 8–10 minutes per side until golden brown and cooked through. Let it rest before slicing.

In a separate bowl, combine sweet corn, red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Mix well, and add lime juice and chili powder.

Heat cooked rice in a saucepan or microwave. Fluff with a fork and mix chopped cilantro for extra flavor.

Assemble bowls by layering rice, topped with sliced chicken and creamy corn mixture for a beautiful presentation.

Garnish each bowl with additional Cotija cheese and cilantro. Serve with lime wedges.