In a mixing bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Whisk well to create marinade. Add chicken, cover and marinate for at least 30 minutes.

Rinse jasmine rice under cold water. In a saucepan, combine rice with 2 cups of water, bring to a boil, then reduce heat, cover, and let simmer for 15 minutes.

In a blender, combine cilantro, minced garlic, jalapeño, lime juice, mayo or yogurt, olive oil, salt, and pepper. Blend until smooth, adjusting thickness if needed.

Heat a skillet over medium-high heat, add olive oil, and sear marinated chicken thighs for 6-7 minutes per side until cooked through.

Fluff cooked jasmine rice and serve with seared chicken on top. Drizzle with green sauce and garnish with cilantro, lime, or avocado.