In a large mixing bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add chicken thighs and marinate for at least 30 minutes in the refrigerator.

While the chicken marinates, rinse jasmine rice under cold water. In a medium saucepan, combine rinsed rice with 2 cups of water or chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 15-20 minutes until fluffy.

In a blender, combine fresh cilantro, minced garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper. Blend until smooth, adjusting with water as needed.

Heat a large skillet over medium-high heat with olive oil. Add marinated chicken thighs and sear each side for about 6-7 minutes until golden and cooked through.

To plate, fluff the cooked jasmine rice and place it on each plate. Top with seared chicken thighs and drizzle green sauce over the top. Garnish with fresh cilantro and lime wedges.

Consider serving with a mixed greens salad or crispy fried plantains.