In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper to make a zesty marinade. Coat the boneless, skinless chicken thighs in the mixture, ensuring they are well covered. Let marinate for 15-30 minutes.

Preheat a skillet over medium-high heat. Cook the marinated chicken thighs for 8-10 minutes per side or until golden brown and reach an internal temperature of 165°F. Remove from heat and let rest before slicing.

In a mixing bowl, combine grilled corn, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Stir until well mixed. Adjust seasoning and add lime juice.

Heat the cooked rice in a saucepan or microwave until warm and fluffy, about 2-3 minutes in the microwave or 5 minutes on the stove.

To assemble, divide the warm rice into bowls, top with sliced chicken, and spoon the corn topping over. Garnish with additional Cotija cheese and lime wedges.