In a bowl, mix together fresh lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil until well-combined. Add the chicken thighs, ensuring they are fully coated with the marinade. Cover and let them marinate for at least 30 minutes.

While the chicken marinates, rinse jasmine rice under cold water. In a saucepan, combine the rinsed rice with water or chicken broth, bringing it to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.

In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper. Blend on high until smooth, adjusting thickness by adding water gradually.

Heat a large skillet over medium-high heat and add olive oil. Carefully place marinated chicken thighs in the skillet, cooking for about 6-7 minutes per side until browned and fully cooked at 165°F (74°C).

Once cooked, remove chicken from skillet and let it rest. Serve a scoop of jasmine rice on a plate, top with seared chicken, and drizzle with green sauce. Optionally garnish with cilantro, lime wedges, or avocado.