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

Rinse 1 cup of jasmine rice under cold water. Combine rice and 2 cups of water in a pot. Bring to boil, then cover and simmer for about 15-18 minutes.

In a blender, combine cilantro, garlic, jalapeño, lime juice, mayonnaise or yogurt, and olive oil. Blend until smooth, adding water as necessary.

Heat a skillet over medium-high heat and add olive oil. Sear marinated chicken for 6-7 minutes on each side until cooked through.

Serve the rice topped with chicken, drizzled with green sauce. Garnish with cilantro, lime wedges, or avocado as desired.