In a mixing bowl, combine the boneless chicken thighs, olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Let it marinate for at least 30 minutes.

In a medium pot, combine jasmine rice and chicken broth. Bring to a boil, then reduce to a simmer and cover for 15-18 minutes until rice is fluffy.

Preheat your grill. Grill fresh corn for 10-12 minutes until charred. Cut kernels off the cob and mix with mayonnaise and half of the chili powder.

Grill the marinated chicken for 6-7 minutes per side until golden brown and reaches 165°F. Let it rest for 5 minutes before slicing.

Combine Mexican crema or sour cream with lime juice and salt, whisk until smooth. Adjust flavor to preference.

To serve, ladle cilantro-lime rice into each bowl, top with grilled chicken, charred corn, cotija cheese, lime crema, and garnish with cilantro and lime wedges.