Zesty Street Corn Chicken Rice Bowl

In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper. Coat the chicken thighs and let marinate for 15–30 minutes in the fridge.

Cook the Chicken:
Heat a skillet over medium-high heat. Add marinated chicken and cook 8–10 minutes per side or until fully cooked. Let rest, then slice.

Make the Street Corn Topping:
In a mixing bowl, combine corn, red onion, half the sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Add a squeeze of lime juice for brightness.

Prepare the Rice:
Warm up the cooked rice with a splash of water until fluffy.

Assemble the Bowls:
Divide rice into bowls. Top with sliced chicken and a generous scoop of the corn topping. Add more Cotija cheese and chopped cilantro. Garnish with lime wedges.

Optional Finishing Touches:
Drizzle extra sour cream on top and sprinkle with Tajín for added zest and spice.

Serving and Storage Tips:

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