In a mixing bowl, combine lime juice, garlic powder, chili powder, cumin, salt, and pepper. Coat the chicken breasts evenly with this mixture and refrigerate for 15 to 30 minutes.

Heat a large skillet over medium-high heat, add avocado oil, and cook the marinated chicken for 8 to 10 minutes on each side until cooked through. Let the chicken rest and slice into bite-sized pieces.

In another bowl, mix corn kernels, finely chopped red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper.

Warm cooked rice in a microwave-safe bowl for 1-2 minutes until heated through, fluff with a fork.

Assemble the bowls with rice as the base, topped with chicken, corn mixture, and finally garnished with cilantro, Cotija cheese, and lime wedges.

Serve with additional lime wedges on the side for extra zest.