In a medium bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, and salt and pepper. Add chicken thighs and coat. Cover and refrigerate for 15 minutes.

Heat a skillet over medium-high heat and add avocado oil. Sear marinated chicken for 8-10 minutes, flipping once, until golden brown and cooked through. Remove and let rest before slicing.

In another bowl, mix corn, chopped onion, sour cream, mayonnaise, Cotija cheese, chili powder, and lime juice. Combine until creamy, then set aside.

Warm cooked rice in a saucepan over low heat. Fluff with a fork and mix in chopped cilantro if desired.

Assemble bowls by layering rice, sliced chicken, and corn mixture. Each layer should enhance texture and flavor.

Garnish with additional Cotija cheese and cilantro, serve with lime wedges on the side.