1-Combine 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin powder, ½ teaspoon garlic powder or 2 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper to make the marinade. Coat 4 boneless, skinless chicken thighs thoroughly and let them marinate in the fridge for 15 to 30 minutes.

2-Heat a skillet over medium-high heat and cook the chicken for 8 to 10 minutes per side until it’s fully cooked through. Let the chicken rest for a few minutes before slicing it into pieces.

3-Mix 1 cup sweet corn kernels (grilled or sautéed) with ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup crumbled Cotija cheese, 1 teaspoon chili powder, salt and black pepper to taste, and juice from 1 lime to create the street corn topping.

4-Reheat 3 cups of cooked rice with a splash of water to keep it warm and fluffy, ready for the base of your bowl.

5-Assemble each bowl by layering the rice at the bottom, adding the sliced chicken on top, and spooning on the street corn mixture. Garnish with extra Cotija cheese and fresh cilantro, and add lime wedges on the side. For an extra kick, drizzle with the reserved sour cream or sprinkle more chili powder or Tajín.