In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken thighs to the marinade and let sit for 15 to 30 minutes.

Heat a skillet over medium-high heat and sear the marinated chicken thighs for 8 to 10 minutes on each side until golden brown. Remove from heat and slice.

In a bowl, mix together sweet corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Season to taste.

Reheat cooked rice with a splash of water in a microwave-safe bowl with a damp paper towel for about 1 to 2 minutes or until hot.

Scoop rice into bowls, top with sliced chicken and corn mixture. Add extra Cotija cheese, chopped cilantro, and lime wedges if desired.

Drizzle extra sour cream and sprinkle additional spices if desired before serving warm with lime wedges.