In a bowl, combine 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder (or 2 cloves garlic, minced), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Add the 4 boneless, skinless chicken thighs and toss until they’re coated evenly with the marinade. Cover and refrigerate for 15 to 30 minutes to allow the flavors to infuse.

Heat a skillet over medium-high heat. Add a touch of oil if needed, then place the marinated chicken thighs (from Step 1) in the pan. Sear for 8 to 10 minutes per side, or until the chicken is cooked through and nicely browned on the outside. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips. I like to let the chicken rest for 5–10 minutes so the juices stay inside and the meat stays juicy.

In a bowl, mix together 1 cup sweet corn kernels (either grilled or sautéed from frozen), 1/4 cup sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup crumbled Cotija cheese, and 1 teaspoon chili powder. Season the mixture with salt, pepper, and 1 tablespoon lime juice to taste. Stir until all ingredients are well combined. You can prepare this topping while the chicken is cooking.

Add the 3 cups of prepared rice to a microwave-safe bowl or saucepan with a splash of water. Heat until the rice is warm and fluffy, fluffing with a fork before serving. For extra flavor, I sometimes stir in a little chopped cilantro at this stage.

To assemble, divide the warmed rice (from Step 4) among serving bowls. Top each bowl with sliced chicken (from Step 2) and a generous scoop of the street corn topping (from Step 3). Sprinkle extra Cotija cheese and scatter fresh cilantro leaves over the top. Garnish with lime wedges from 1 lime. If desired, add a drizzle of the reserved sour cream and a sprinkle of Tajín or chili powder for extra flavor. Serve warm with an extra squeeze of lime if you like.