In a large bowl, combine 3 tablespoons lime juice, 3 minced garlic cloves, cumin, paprika, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons olive oil. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Rinse jasmine rice under cold water until water runs clear to remove excess starch. In a medium pot, combine rice with 2 1/2 cups water or chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender and fluffy.

While rice cooks, make the green sauce. In a blender, combine 1 cup cilantro, 1 garlic clove, jalapeño, 2 tablespoons lime juice, mayonnaise or yogurt, 2 tablespoons olive oil, and salt and pepper to taste. Blend until smooth and creamy, adding water as needed to reach desired consistency.

Heat a large skillet over medium-high heat. Remove chicken from marinade and place skin-side down in the hot skillet. Cook undisturbed for 6-7 minutes until skin is golden brown and crispy.

Flip chicken thighs and cook for an additional 6-7 minutes until internal temperature reaches 165°F and juices run clear. The chicken should have a beautiful caramelized crust on both sides.

Remove chicken from skillet and let rest for 3-4 minutes to allow juices to redistribute, keeping the meat tender and moist.

To serve, place a generous scoop of cooked rice on each plate. Top with a chicken thigh and drizzle with green sauce. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.