Heat a non-stick pan over medium heat and add a drizzle of avocado oil.

Season the chicken thighs with lime juice, chili powder, ground cumin, garlic powder, salt, and pepper.

Place the chicken in the pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Combine the sweet corn and finely chopped red onion in a mixing bowl.

Add ½ cup of sour cream, a tablespoon of mayonnaise, crumbled cotija cheese, additional chili powder, salt, pepper, and a splash of lime juice. Mix thoroughly.

In the same pan, add the corn mixture and sauté over medium heat for about 3-4 minutes until heated through.

Prepare your base by cooking the rice according to the package instructions.

Once the chicken is done, slice it into tender strips and layer the prepared rice in serving bowls.

Place the sliced chicken on top and spoon the warm corn mixture over the chicken.

Garnish with fresh cilantro and lime wedges.