In a mixing bowl, combine the fresh lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper. Add the boneless, skinless chicken thighs, ensuring they are well-coated in the marinade. Allow the chicken to marinate for 15-30 minutes.

Heat a skillet over medium-high heat and add a drizzle of avocado oil. Place the marinated chicken thighs in the skillet and cook for 8-10 minutes per side until they are beautifully browned and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

In a separate bowl, mix the sweet corn kernels, diced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and an extra sprinkle of chili powder. Squeeze in some lime juice and stir until the mixture is well combined and creamy. Adjust seasoning to taste, making sure it’s vibrant and tangy.

While the corn mix rests, heat the prepared rice in the microwave. Place it in a microwave-safe bowl with a splash of water and cover it. Heat on high for about 1-2 minutes until fluffy and warm. Fluff the rice with a fork before serving as a base for your chicken bowl.

To create your Street Corn Chicken Bowl, start by placing a generous scoop of warm rice at the bottom of each serving bowl. Top the rice with slices of the rested chicken and then add a hearty scoop of the creamy corn mixture. Garnish each bowl with extra Cotija cheese, fresh cilantro, and lime wedges.

Serve your vibrant Street Corn Chicken Bowl warm and fresh, encouraging everyone to squeeze lime wedges over their servings for an extra zesty kick.