In a bowl, mix lime juice, minced garlic, cumin, paprika, olive oil, salt, and pepper. Coat the chicken thighs thoroughly and let them marinate for at least 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear. Cook it in water or chicken broth according to the package instructions for about 15 minutes or until fluffy and tender.

In a blender, blend fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper until smooth. If it’s too thick, add a little water to reach desired consistency.

Heat a skillet over medium-high heat, then sear the marinated chicken for about 6-7 minutes on each side, or until golden brown and fully cooked through.

Serve a generous scoop of rice on each plate, top with the succulent chicken, and drizzle with your vibrant green sauce. Garnish with fresh cilantro, lime wedges, or slices of avocado for an extra touch!