In a large bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add chicken and marinate for 15 to 30 minutes.

Heat a skillet over medium-high heat with a drizzle of avocado oil. Sear marinated chicken thighs for 8 to 10 minutes on each side until golden brown and cooked to 165°F.

In a mixing bowl, combine sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, and lime juice. Mix well and season with salt and pepper.

Warm the prepared rice in a saucepan or microwave and mix in chopped cilantro if desired.

Assemble bowls with a base of rice, topped with sliced chicken and corn mixture, garnished with Cotija cheese, cilantro, and lime wedges.