In a mixing bowl, combine fresh lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Whisk together to create a marinade. Add chicken thighs and coat well. Cover and marinate for at least 30 minutes, preferably overnight.

Rinse jasmine rice under cold water until water runs clear. In a medium pot, combine the rinsed rice with water or chicken broth as per package instructions. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender.

In a blender, combine fresh cilantro, minced garlic, jalapeño, lime juice, and mayonnaise or Greek yogurt. Blend until smooth, adjust consistency with water if needed, and season with salt and pepper.

Heat a skillet over medium-high heat, drizzle with olive oil. Place marinated chicken thighs in the skillet and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).

On a serving plate, create a bed of jasmine rice. Place seared chicken thighs on top, drizzle with green sauce, and garnish with chopped cilantro, lime wedges, or avocado slices.