In a medium bowl, whisk together lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil until well combined. Add chicken thighs to the marinade, cover with plastic wrap and refrigerate for at least 30 minutes.

Rinse 1 cup of jasmine rice under cold water until clear. In a medium saucepan, combine rice with 2 cups of water/chicken broth, bring to boil, reduce heat, cover, and simmer for about 15 minutes until tender. Fluff with a fork.

While rice cooks, blend fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or yogurt, olive oil, salt, and pepper until creamy, adjusting with water as necessary.

Heat a large skillet over medium-high heat, add olive oil, then add marinated chicken thighs, cooking for 6-7 minutes per side until golden and fully cooked, reaching 165°F internal temperature.

To serve, place jasmine rice on plates, top with chicken thighs, and drizzle with green sauce. Garnish with chopped cilantro, lime wedges, or avocado slices.