Prepare Marinade: In a medium bowl, combine fresh lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Whisk until well blended and add chicken thighs, coating fully. Cover and marinate in the refrigerator for at least 30 minutes.

Cook Rice: Rinse jasmine rice under cold water until clear. Boil 2 cups of water or chicken broth, stir in rice and salt. Reduce to simmer, cover, and cook for 15-18 minutes. Fluff and cover until ready.

Make Green Sauce: In a blender, combine cilantro, minced garlic, jalapeño, extra lime juice, and mayonnaise or Greek yogurt. Blend until smooth, drizzling in olive oil. Season with salt and pepper.

Cook Chicken: Heat a skillet over medium-high heat and add olive oil. Add marinated chicken and cook for 6-7 minutes on each side or until golden brown and cooked through.

Assemble Dish: Place rice on plates, top with chicken thighs, squeeze lime over, and drizzle green sauce. Garnish with fresh cilantro, lime wedges, or avocado slices.