For the Chicken:

4 boneless, skinless chicken thighs

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp garlic powder (or 2 minced garlic cloves)

½ tsp salt

¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled or frozen)

¼ cup thinly sliced red onion

1 cup sour cream (save half to drizzle on top)

2 tbsp mayonnaise

½ cup cotija cheese, crumbled (plus extra for garnish)

1 tsp chili powder

Salt and pepper, to taste

1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice

Fresh cilantro for garnish

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Prepare the Chicken:
Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Coat chicken thighs with the marinade and let sit for 15–20 minutes. Grill the chicken for 6–7 minutes per side or until the internal temperature reaches 165°F. Slice the chicken after resting for a few minutes.
Prepare the Street Corn Topping:
Grill fresh corn until lightly charred, or sauté frozen corn to achieve charred edges. Combine corn, red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper in a bowl.
Assemble the Bowl:
Add a generous serving of rice to each bowl. Top with sliced grilled chicken and a heaping spoonful of street corn topping. Drizzle with remaining sour cream, garnish with fresh cilantro, and add a lime wedge for extra tang.
Serve immediately and enjoy!

Vegetarian Option: Skip the chicken and use grilled veggies like bell peppers, zucchini, and extra corn.

Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the corn topping for extra heat.

Rice Variations: Use quinoa or cauliflower rice for a low-carb version.