In a mixing bowl, combine fresh lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the boneless, skinless chicken thighs and ensure they’re well coated with the marinade. Cover the bowl and refrigerate for 15 to 30 minutes to let the flavors meld and the chicken absorb the seasonings.

Heat a large skillet over medium-high heat and add a drizzle of avocado oil. Once hot, sear the marinated chicken thighs for about 8 to 10 minutes on each side, until they're nicely browned and have reached an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

In a separate bowl, mix together the sweet corn kernels, diced red onion, sour cream, mayonnaise, Cotija cheese, a sprinkle of chili powder, and a splash of fresh lime juice. Stir well until combined.

While the chicken rests, warm up your prepared rice. You can do this in the microwave for about 1 to 2 minutes with a splash of water to keep it fluffy, or on the stovetop in a saucepan until heated through.

To create your Tasty Street Corn Chicken Bowl, start by layering a generous portion of warm rice at the bottom of each serving bowl. Top the rice with sliced chicken, and then spoon the creamy street corn mixture over the top. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges.