It’s colorful, balanced, and easy to make — perfect for a weeknight dinner or meal prep for the week.

🛒 Ingredients (Serves 4)

For the Chicken:

• **4** chicken thighs (boneless and skinless)
• **1 tbsp** lime juice
• **1 tbsp** avocado oil (or olive oil)
• **1 tsp** chili powder
• **1 tsp** cumin powder
• **½ 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 for best flavor; frozen or canned works too)
• **¼ cup** thinly sliced red onion
• **1 cup** sour cream (save half for drizzling)
• **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 (white, brown, or Mexican-style)
• Fresh cilantro, chopped (for garnish)

🔪 Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, mix **lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper**.
2. Add the chicken thighs, tossing to coat evenly.
3. Cover and marinate in the refrigerator for **15–30 minutes** (or up to 2 hours for deeper flavor).

Tip: The lime juice helps tenderize the meat while the spices infuse flavor, making the chicken extra juicy.

Step 2: Cook the Chicken

1. Heat a skillet or grill pan over medium-high heat.
2. Cook the chicken for **8–10 minutes per side**, or until cooked through and slightly charred on the edges.
3. Remove from heat and let **rest for a few minutes** before slicing.

Step 3: Make the Street Corn Topping

1. In a bowl, combine grilled corn kernels, red onion, **½ cup sour cream**, mayonnaise, Cotija cheese, and chili powder.
2. Add a squeeze of lime juice and season with salt and pepper to taste.
3. Mix well until everything is **creamy and evenly coated**.

Tip: For more depth, lightly **char your corn** in a hot skillet or on a grill before mixing — it adds that signature “street corn” smoky flavor.

Step 4: Prepare the Rice

1. Warm up your cooked rice with a splash of water in a pan or microwave until fluffy and hot.
2. To elevate it: Squeeze in a little lime juice and stir in a handful of chopped cilantro for a bright, fresh touch.

Step 5: Assemble the Bowls

1. Add a generous scoop of rice to each bowl.
2. Top with sliced chicken and a hearty portion of the street corn mixture.
3. Sprinkle with extra **Cotija cheese and fresh cilantro**.
4. Garnish with lime wedges for serving.

➕ Optional Add-ons:

• A drizzle of extra sour cream or Mexican crema (using the reserved amount).
• A sprinkle of **Tajín** or smoked paprika.
• Diced avocado or pickled jalapeños for added richness and heat.

Serve and Store

Serving Suggestions

• Serve warm as a full meal — it’s balanced, filling, and packed with flavor.
• Pair with a side of **tortilla chips and fresh pico de gallo**.
• Great for meal prep — store components separately and assemble when ready to eat.

Tips for Success

• Don’t skip the **rest time** after cooking chicken — it locks in the juices.
• Use **freshly squeezed lime juice** for the best zesty flavor.
• **Customize the base:** Try it over quinoa, cauliflower rice, or even greens for a lighter option.
• **Make it spicier:** Add diced jalapeños or hot sauce to the corn topping.

Storage & Reheating

• **Storage:** Store leftovers in airtight containers for up to **3 days** in the refrigerator.
• **Reheat:** Reheat the rice and chicken separately for best texture.
• The corn topping can be served cold or at room temperature.