In a bowl, whisk together fresh lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil until well combined. Place the chicken thighs in the bowl, ensuring they are coated evenly. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to overnight for enhanced flavor.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with water or chicken broth and a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is fluffy and all the liquid is absorbed.

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

Heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, add the marinated chicken thighs to the skillet, cooking them for 6-7 minutes per side until cooked through, reaching an internal temperature of 165°F.

Serve a scoop of fluffy jasmine rice on each plate, top with sliced chicken thighs, and drizzle with the green sauce. Garnish with chopped cilantro and lime wedges.