In a medium bowl, whisk together the lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper until well combined. Coat the chicken thighs thoroughly in the marinade and let them marinate for at least 15 minutes.

Heat a large skillet over medium-high heat and add a splash of avocado oil. Sear the marinated chicken thighs for about 8-10 minutes per side until golden brown and cooked through to 165°F. Let them rest before slicing.

In a separate bowl, combine sweet corn, chopped red onion, sour cream, mayonnaise, and Cotija cheese. Add chili powder, lime juice, salt, and pepper to taste. Stir until well blended.

Fluff your cooked rice in a pot or microwave until warm, adding chopped cilantro for extra brightness.

Assemble the bowls starting with a scoop of rice, layered with sliced chicken thighs, and topped with the creamy corn mixture.

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