1-Getting started: Getting started with Mexican Street Corn Chicken Rice Bowls is straightforward and fun. Begin by preparing your ingredients to make the process smooth. Rinse and pat dry the chicken thighs, chop any fresh herbs, and measure out your spices.

2-Next, marinate the chicken: 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. Coat the 4 boneless, skinless chicken thighs and let them sit in the fridge for 15 to 30 minutes. This step helps the seasonings soak in nicely.

3-Once marinated, cook the chicken: Cook the chicken in a skillet over medium-high heat for 8 to 10 minutes per side until it’s golden and fully cooked. Let it rest for a bit, then slice it up. For the street corn topping, mix 1 cup grilled or sautéed sweet corn kernels with ¼ cup thinly sliced red onion, 1 cup sour cream (saving half for later), 2 tablespoons mayonnaise, ½ cup crumbled cheese (like Cotija), 1 teaspoon chili powder, salt and pepper to taste, and a squeeze of lime juice from the wedges.

4-Reheat 3 cups cooked jasmine rice: Reheat 3 cups cooked jasmine rice with a splash of water to keep it fluffy. Finally, assemble the bowls by layering the rice, sliced chicken, street corn mixture, extra cheese, and fresh cilantro. Add lime wedges on top, and if you like, drizzle the reserved sour cream and sprinkle more chili powder. Serve it warm for the best taste, and remember to add that optional squeeze of lime at the end.