In a mixing bowl, combine freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper. Whisk until blended, then add the boneless, skinless chicken thighs to the marinade. Ensure each piece is well-coated and let them marinate for 15-30 minutes at room temperature while you prepare the other ingredients.

Heat a cast-iron skillet over medium-high heat until hot. Add the marinated chicken thighs, cooking for 8-10 minutes on each side until they are nicely browned and reach an internal temperature of 165°F. Once cooked, transfer the chicken to a cutting board, allowing it to rest for a few minutes before slicing it into strips.

In a large bowl, combine sweet corn kernels, sliced red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Mix well to create a creamy and flavorful street corn topping. Season to taste with additional salt, pepper, and a splash of lime juice.

While the chicken rests, warm the prepared rice in the microwave or on the stovetop. Fluff the rice with a fork before serving, and stir in some chopped cilantro for an extra burst of freshness.

To build your Street Corn Chicken Bowl, start by placing a generous layer of fluffy rice at the bottom of each serving dish. Top the rice with sliced chicken and a hearty scoop of the creamy street corn mixture. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges.