In a medium bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat chicken thighs with marinade and refrigerate for 15 to 30 minutes.

Heat a large skillet over medium-high heat. Add marinated chicken and sear for 8 to 10 minutes on each side until golden brown and reached internal temperature of 165°F. Rest for 5 minutes before slicing.

In a separate bowl, combine sweet corn, sliced red onion, sour cream, mayonnaise, and cotija cheese. Stir until creamy and adjust seasoning if desired.

Warm prepared rice in a microwave-safe bowl for 1 to 2 minutes until steaming hot. Fluff with a fork.

To assemble, start with a serving of rice, layer sliced chicken, add the street corn mix, sprinkle extra cotija cheese and cilantro, and serve with lime wedges.