In a bowl, whisk together the lime juice, avocado oil, chili powder, ground cumin, garlic powder, and a pinch of salt and black pepper. Add the chicken thighs, ensuring they are coated. Cover and refrigerate for 15-30 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken and sear for 8-10 minutes on each side until cooked through. Remove from skillet and let rest before slicing.

In a mixing bowl, combine sweet corn, sliced onion, sour cream, mayonnaise, cotija cheese, additional chili powder, and lime juice. Season with salt and pepper and stir until well mixed.

Cook your choice of rice according to package instructions, ensuring it is fluffy and tender, about 15-20 minutes. Fluff with a fork once cooked.

To assemble, start with a layer of prepared rice, top with sliced chicken, and a scoop of the street corn topping. Garnish with cotija cheese, cilantro, and lime wedges. Serve warm.