In a medium bowl, whisk together fresh lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the chicken thighs and coat fully. Cover and marinate for 15-30 minutes.

Preheat a skillet over medium-high heat. Sear marinated chicken for 8-10 minutes on each side until golden brown and cooked through. Let rest for 5-10 minutes before slicing.

In a separate bowl, mix sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, additional chili powder, and lime juice. Combine well and adjust seasoning.

While the chicken rests, warm the rice in a microwave-safe bowl with a splash of water for 1-2 minutes. Fluff with a fork.

To serve, divide rice into bowls, top with chicken and corn mixture. Garnish with Cotija cheese, cilantro, and lime wedges.