For the Chicken:

4 boneless, skinless chicken thighs

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp cumin powder

½ tsp garlic powder (or 2 minced garlic cloves)

½ tsp salt

¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled if possible, frozen works too)

¼ cup thinly sliced red onion

½ cup sour cream (save some for drizzling)

2 tbsp mayonnaise

½ cup Cotija cheese, crumbled (plus extra for garnish)

1 tsp chili powder

Salt and pepper, to taste

1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice (white, brown, or cauliflower rice)

Fresh cilantro for garnish

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Season and Marinate the Chicken:
Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper in a bowl. Add chicken thighs and toss to coat. Marinate 15–30 minutes in the fridge.
Cook the Chicken:
Heat a skillet over medium-high heat. Cook chicken 8–10 minutes per side until golden brown and fully cooked. Let rest, then slice.
Prepare the Street Corn Topping:
In a bowl, mix corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
Prepare the Rice:
Reheat rice with a splash of water until warm and fluffy.
Assemble the Bowls:
Layer rice, sliced chicken, and street corn topping in bowls. Garnish with extra Cotija and cilantro. Serve with lime wedges. Optional: drizzle extra sour cream or sprinkle with chili powder/Tajín.

Char the Corn: For more flavor, grill or pan-sear corn until slightly browned.
Fresh Lime Juice: Enhances the brightness of both chicken and corn topping.
Reheating Rice: Add a splash of water to keep rice fluffy.
Add Heat: Include sliced jalapeños or cayenne powder for a spicy kick.