In a mixing bowl, whisk together lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add chicken thighs, coat evenly, cover, and marinate for at least 30 minutes.

Rinse jasmine rice under cool water until clear. In a saucepan, combine rice and water, bring to boil, then simmer for about 15 minutes until liquid is absorbed.

In a blender, combine cilantro, minced garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth, adjusting with water if necessary.

Heat a skillet over medium-high heat, drizzle with olive oil, and add marinated chicken. Sear for 6-7 minutes per side until golden brown and cooked through.

On plates, scoop jasmine rice, top with chicken, and drizzle green sauce. Garnish with cilantro or lime wedges if desired.

Serve immediately for a delightful dining experience.