Street Chicken Corn Bowls (Print Version)

# Ingredients:

01 - 4 skinless, boneless chicken thighs.
02 - 1 tablespoon of freshly squeezed lime juice.
03 - 1 tablespoon of avocado oil.
04 - 1 teaspoon of chili seasoning.
05 - 1/2 teaspoon of garlic powder.
06 - 1/2 teaspoon of salt.
07 - 1/4 teaspoon of cracked black pepper.
08 - 1 cup of corn kernels (sweet variety).
09 - 1/4 cup of red onion, thinly sliced.
10 - 1/2 cup of tangy sour cream.
11 - 2 tablespoons of creamy mayo.
12 - 1/2 cup of crumbled Cotija cheese.
13 - 1 teaspoon of chili powder.
14 - 1 lime, sliced into wedges.
15 - 3 cups of cooked and fluffy rice.
16 - Fresh cilantro leaves for topping.

# Instructions:

01 - Blend the lime juice, oil, and spices. Coat the chicken well and let it soak for 15-30 minutes.
02 - In a skillet, cook chicken for 6-8 minutes each side until it’s done. Rest it for a bit, then slice it up.
03 - Mix together the corn, red onion, sour cream, mayo, cheese, and spices until combined.
04 - Heat up the rice with a little water until warm and soft.
05 - In bowls, layer the rice, chicken slices, and corn topping. Sprinkle on some cheese, cilantro, and a lime wedge.

# Notes:

01 - For richer flavor, char the corn first.
02 - Feel free to add extra toppings to switch it up.
03 - Fresh lime juice makes a big difference.

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