In a large bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil to create a marinade. Add chicken thighs, coat evenly, cover, and marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice with water. Bring to a boil, cover, simmer for 15-20 minutes until liquid is absorbed, then let sit covered for 5 minutes.

In a blender, add cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper. Blend until smooth, adding water if needed for desired consistency. Set aside for serving.

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

To serve, fluff rice with a fork, distribute on plates, top with chicken thighs, and drizzle with green sauce. Garnish as desired.