Asian Marinated Chicken with Corn and Basil Faux-Fried Rice

To prepare the chicken, put the first 4 ingredients in a large zippered plastic bag. Put the chicken in a bag, close it. Marinate in the refrigerator for 2 hours, turning over after 1 hour.Preheat the oven to 375 degrees.Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Remove the chicken from the bag; drain the marinade. Place the chicken in the pan, fleshy sides down; saute for 3 minutes. Turn the chicken upside down; place the pan in the oven. Bake at 375 degrees for 10 minutes or until the chicken is cooked through. Let the chicken stand for 5 minutes.To prepare the rice, cook it for 15 minutes in boiling water; strain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add 2 tablespoons of onion to the pan; saute for 30 seconds, stirring constantly. Add the rice, corn, and 1 tablespoon soy sauce; simmer for 5 minutes, stirring occasionally. Remove from heat; add basil. Spread the rice evenly over 4 plates and place 2 chicken thighs on each serving. Rub the chicken with lime zest. Slice the lime into slices and serve with the chicken.