In a mixing bowl, whisk together fresh lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade. Add chicken thighs and marinate for 15 to 30 minutes.

Heat a large skillet over medium-high heat and add oil. Cook marinated chicken thighs for 8 to 10 minutes on each side until golden brown and cooked through.

In a separate bowl, combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Season with salt, pepper, and lime juice.

Reheat cooked rice in a saucepan with a splash of water over low heat, stirring until heated through and fluffy, about 3-5 minutes.

Assemble the bowls with rice, sliced chicken, the corn mixture, extra Cotija cheese, and cilantro. Serve with lime wedges and sour cream if desired.