Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.
Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.
Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor.
Serve warm with an optional squeeze of lime.
Recipe Notes
Nutrition: – Calories: 512 kcal – Carbohydrates: 43.5 g – Protein: 22.6 g – Fat: 28.2 g