In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Puree until completely smooth.

Place chicken thighs in a large zip-top bag and pour in the marinade. Seal the bag and massage gently to coat all pieces evenly. Refrigerate for 8-24 hours.

Make the green sauce by combining jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a blender. Process until smooth.

With the blender motor running, slowly drizzle in the olive oil until the sauce is creamy and emulsified. Transfer to a bowl and refrigerate until serving.

Preheat grill to medium-high heat (around 350°F). Remove chicken from marinade and shake off excess.

Place chicken on grill grates, close lid, and cook for 5-6 minutes without moving.

Flip chicken using tongs and cook for an additional 5-6 minutes with lid closed.

Use a digital thermometer to verify internal temperature reaches 165°F.

Let chicken rest for 5 minutes before serving. Serve with generous spoonfuls of green sauce.

OVEN METHOD: Preheat oven to 500°F. Place chicken in a 13x9 inch roasting pan with 1 cup water. Bake uncovered for 30 minutes, then tent with foil and cook 15 more minutes until internal temperature reaches 165°F.

AIR FRYER METHOD: Cook at 360°F for 12-15 minutes, flipping halfway through.