1. In a bowl, combine 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder (or 2 cloves garlic, minced), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Add the 4 boneless, skinless chicken thighs and toss until they’re coated evenly with the marinade. Cover and refrigerate for 15 to 30 minutes to allow the flavors to infuse.

2. Heat a skillet over medium-high heat. Add a touch of oil if needed, then place the marinated chicken thighs in the pan. Sear for 8 to 10 minutes per side, or until the chicken is cooked through and nicely browned on the outside. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.

3. In a bowl, mix together 1 cup sweet corn kernels, 1/4 cup sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup crumbled Cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and 1 tablespoon lime juice to taste. Stir until well combined.

4. Add the 3 cups of prepared rice to a microwave-safe bowl or saucepan with a splash of water. Heat until the rice is warm and fluffy, fluffing with a fork before serving.

5. To assemble, divide the warmed rice among serving bowls. Top each bowl with sliced chicken and a generous scoop of the street corn topping. Sprinkle extra Cotija cheese and scatter fresh cilantro leaves over the top. Garnish with lime wedges. Optionally, drizzle with reserved sour cream and sprinkle with Tajín or chili powder for extra flavor. Serve warm with an extra squeeze of lime if desired.