In a mixing bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper. Coat chicken thighs thoroughly with this marinade. Let it sit in the refrigerator for at least 15 minutes.

Heat a skillet over medium-high heat and add a splash of avocado oil. Sear the marinated chicken thighs for 8-10 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. Let it rest before slicing.

In a large mixing bowl, combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper. Mix well and set aside.

Warm your choice of cooked rice and fluff it gently with a fork. Mix in chopped cilantro for added freshness.

Assemble the bowls with a layer of fluffy rice, topped with sliced chicken and a generous amount of the creamy corn mixture.

Garnish with additional Cotija cheese and fresh cilantro, and serve with lime wedges.