Make the marinade: In a bowl combine the juice and zest of both limes, 2 tbsp of the olive oil, chipotle powder (or 2 tsp chopped chipotle in adobo), ground cumin, minced garlic, 1 tsp kosher salt and 3–4 cracks of black pepper. Whisk to emulsify. The acidity from the lime brightens the chicken while the oil and spices help carry the smoke and heat into the meat.

Marinate the chicken: Pat the 680 g chicken thighs dry with paper towels (dry surface = better sear). Add the thighs to the bowl and turn to coat thoroughly. Cover and refrigerate 20 minutes to 1 hour (or up to 4 hours). Short marination lets the citrus flavor penetrate without 'cooking' the meat; longer (but not overnight) deepens flavor.

Prepare the rice base: While the chicken marinates, finely dice the red onion. Warm a large skillet over medium heat and add 1 tbsp olive oil. Sauté the onion until soft and translucent (about 5 minutes) — this mellows sharpness and adds sweetness. Add the cooked brown rice (800 g) to the pan, breaking up any clumps; stir to warm through.

Flavor the rice: Stir in half the chopped cilantro (about 20 g), the zest of 1 lime, ½ tsp salt and ½ tsp freshly cracked black pepper. Warming the rice with citrus zest and cilantro allows aromatic oils to bloom and infuse every grain without making the rice wet.

Char the corn: Heat a heavy skillet or cast‑iron pan over high heat until smoking hot. Add the remaining 1 tbsp olive oil, then add the 300 g corn kernels in an even layer. Let them sit, undisturbed, 2–3 minutes to develop a golden char, then stir and let another 1–2 minutes. The short, high heat caramelizes natural sugars and gives a roasted, smoky edge that contrasts the limey chicken.

Season the corn: After charring, add a pinch of salt, a squeeze of lime (from the reserved wedges), and a few cracks of black pepper. If using fresh corn on the cob, char whole cobs and then cut kernels off the cob into the pan — the result is even more smoky.

Heat the grill or pan: Preheat a grill (or a cast‑iron skillet or grill pan) to medium‑high. Oil the grates or pan lightly (use a paper towel rubbed with oil and tongs to oil hot grates). High heat is essential to get a deep sear on the thighs without overcooking inside.

Cook the chicken: Shake off excess marinade and place thighs on the hot grill or pan. Cook undisturbed 4–6 minutes per side until well browned and an instant‑read thermometer inserted into the thickest part reads 74°C (165°F). Searing creates the Maillard crust that concentrates flavor; using a thermometer prevents overcooking — thighs are forgiving but still benefit from monitoring.

Rest and slice the chicken: Transfer the cooked thighs to a cutting board and rest 5 minutes (this allows juices to redistribute so the meat remains juicy). Slice across the grain into bite‑sized strips; slicing after resting keeps the chicken tender and juicy.

Assemble the bowls: Divide the warm cilantro brown rice among four bowls. Arrange sliced chicken on top, spoon charred corn and halved cherry tomatoes (240 g) alongside. Fan 1/4 avocado per bowl, scatter thin radish slices, and finish with the remaining chopped cilantro. A lime wedge goes on each bowl for a finishing squeeze.

Finish and serve: Optional — drizzle a little extra‑virgin olive oil or a thin squeeze of the reserved lime over the assembled bowls and sprinkle with flaky sea salt. Serve immediately while chicken is warm and corn still has bite; the temperature contrasts (warm rice & chicken, cool avocado) make the bowl satisfying.