In a medium bowl, whisk together fresh lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken thighs to the marinade and let marinate in the refrigerator for at least 15 minutes.

Preheat a skillet over medium-high heat. Add a drizzle of avocado oil and place the marinated chicken thighs in the pan. Sear for 8-10 minutes on each side until cooked through and golden brown.

In a large mixing bowl, combine the grilled corn, sliced red onion, half of the sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Mix thoroughly and season with salt, pepper, and lime juice to taste.

Reheat the rice in a saucepan with a splash of water over medium heat, stirring gently until warmed through, or microwave for about 1-2 minutes.

Layer the warm rice into each bowl, arrange the sliced chicken over the rice, and top with the corn mixture. Add remaining Cotija cheese and fresh cilantro.

Serve with lime wedges on the side for squeezing.