1-First: marinate the chicken by mixing 4 boneless, skinless chicken thighs with 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it sit for 15 to 30 minutes to soak up all that flavor.

2-Next: cook the jasmine rice according to the package, or use 3 cups of pre-cooked rice and reheat it with a splash of water to keep it fluffy. While that’s going, heat a skillet over medium-high and cook the marinated chicken for 8 to 10 minutes per side until it’s golden and fully cooked through.

3-Once the chicken is done, slice it up and set it aside. For the street corn topping, mix 1 cup grilled sweet corn kernels, 1/4 cup thinly sliced red onion, 1 cup sour cream, 2 tablespoons mayonnaise, 1/2 teaspoon chili powder, and salt and black pepper to taste. Add lime juice from 1 lime wedge to brighten everything up.

4-To assemble, layer 3 cups of fluffy rice in your bowl, top with the sliced chicken, add the street corn mixture, and sprinkle on extra crumbled Cotija cheese. Garnish with fresh cilantro and serve with lime wedges on the side. The whole process takes about 50 minutes, making it ideal for quick weeknight dinners.