In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a flavorful marinade for the chicken. Add the boneless chicken thighs, ensuring they are well coated, and let them marinate for 15 to 30 minutes at room temperature.

Heat a skillet over medium-high heat and add a drizzle of avocado oil. Once hot, place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes on each side until golden brown and cooked through.

In a separate bowl, mix together the sweet corn kernels, diced red onion, sour cream, mayonnaise, and crumbled Cotija cheese with fresh lime juice. Adjust seasoning with salt and pepper to taste.

While the chicken is resting, rewarm the cooked rice in a saucepan over low heat, adding a splash of water to prevent sticking for about 5 minutes.

Begin assembling your Street Corn Chicken Rice Bowl by dividing the fluffy rice evenly between serving bowls. Top with sliced chicken, followed by the corn mixture. Garnish with extra Cotija cheese and lime wedges.