1-Getting started: Getting started with your street corn chicken rice bowl is simple and rewarding. Begin by marinating the chicken to lock in those bold flavors. This step ensures the meat stays juicy and full of taste from spices like chili powder and cumin.

2-First: mix the marinade with lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper, then coat the chicken thighs and chill for 15 to 30 minutes. Next, heat a skillet over medium-high heat and cook the chicken for 8 to 10 minutes per side until it’s done, then let it rest before slicing.

3-While the chicken cooks, prepare the street corn topping by combining grilled corn kernels with thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, pepper, and lime juice. Reheat the cooked rice with a splash of water to make it fluffy and warm.

4-Assembling Your Bowl:* Place the warm rice at the bottom of your bowls for a solid base.* Add the sliced chicken on top for protein.* Spoon on the street corn mixture and garnish with extra Cotija cheese, fresh cilantro, and lime wedges.* Optionally, drizzle with reserved sour cream and sprinkle more chili powder.* Serve warm with a squeeze of lime for the best flavor.