In a large bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken thighs, ensuring they're well-coated, and marinate for 15 to 30 minutes.

Heat a skillet over medium-high heat, add avocado oil, and once shimmering, add marinated chicken. Sear for about 8 to 10 minutes per side until golden brown and cooked through, then let rest.

In a mixing bowl, combine sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, additional chili powder, salt, pepper, and lime juice. Stir until well combined.

Reheat leftover rice in a saucepan with a splash of water for about 5-7 minutes, or fluff freshly cooked rice with a fork.

Distribute warm rice in serving bowls, layer on sliced chicken, add street corn topping, sprinkle Cotija cheese and cilantro on top, and serve with lime wedges.