In a mixing bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and refrigerate for 15-30 minutes.

Heat a skillet over medium-high heat, add avocado oil, and cook marinated chicken thighs for 8-10 minutes on each side until golden and cooked through. Let rest before slicing.

Combine grilled corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, and lime juice in a bowl. Mix and season with salt and pepper.

Cook rice according to package instructions. For pre-cooked rice, heat with a splash of water until warm.

Assemble servings by dividing rice into bowls, topping with sliced chicken, street corn topping, extra Cotija cheese, and garnish with cilantro.