In a mixing bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper until smooth. Add chicken thighs, ensuring they're fully coated in the marinade. Cover and refrigerate for at least 15 minutes.

Heat a large skillet over medium-high heat and add a splash of avocado oil. Once shimmering, place the marinated chicken thighs in the skillet. Sear for 8-10 minutes, turning occasionally, until golden and internal temperature reaches 165°F. Remove and let rest before slicing.

In a mixing bowl, combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper. Stir until well blended, creating a creamy corn medley.

Heat your cooked rice according to package instructions or in the microwave until warm. Fluff gently with a fork and mix in cilantro for extra flavor.

Assemble the bowls by placing a layer of fluffed rice in each serving bowl, topped with sliced chicken and spooning the corn mixture over.

Garnish with additional Cotija cheese and cilantro. Serve with lime wedges on the side.