Season and Marinate the Chicken:
- In a mixing bowl, combine the lime juice, avocado oil, chili powder, garlic powder, salt, and pepper.
- Add the chicken thighs and toss to coat evenly.
- Marinate in the refrigerator for 15-30 minutes.
Cook the Chicken:
- Heat a skillet over medium-high heat.
- Add the marinated chicken thighs to the skillet and cook for 8-10 minutes per side, or until cooked through.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Prepare the Street Corn Topping:
- In a mixing bowl, combine the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder.
- Season with salt, pepper, and lime juice to taste.
Prepare the Rice:
- Reheat 3 cups of cooked rice with a splash of water in a pot or microwave until warm and fluffy.
Assemble the Bowls:
- Divide the warm rice evenly among serving bowls.
- Top with sliced chicken and a generous spoonful of the street corn topping.
- Sprinkle with extra Cotija cheese and fresh cilantro.
- Garnish with lime wedges.
Serve:
Serve your Street Corn Chicken Rice Bowls warm with an optional squeeze of fresh lime juice.