In a large mixing bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper to create a flavorful marinade. Coat the chicken thighs thoroughly and cover the bowl with plastic wrap. Refrigerate for 15-30 minutes.

Heat a large skillet over medium-high heat, adding a splash of avocado oil to prevent sticking. Once the oil glistens, add the marinated chicken thighs to the skillet. Sear for 8-10 minutes on each side, or until the chicken reaches an internal temperature of 165°F and is golden-brown. Remove from heat and allow the chicken to rest for slicing.

While the chicken is resting, combine sweet corn kernels, diced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a medium bowl. Stir gently until all ingredients are well mixed, and adjust seasoning with salt and pepper to taste.

Take your pre-cooked rice and place it in a microwave-safe bowl. Add a splash of water to keep the rice moist, then cover with a damp paper towel. Heat in the microwave for 1-2 minutes until warmed through. Fluff the rice with a fork.

In individual serving bowls, layer a generous scoop of warm, fluffy rice as your base. Next, slice the rested chicken thighs into strips, arranging them attractively on top of the rice. Finish with a generous dollop of the corn mixture to create a colorful bowl.

Garnish each bowl with additional crumbled Cotija cheese and fresh cilantro. Serve with lime wedges on the side.