In a large bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil, mixing thoroughly. Add the chicken thighs and coat well. Cover and refrigerate for at least 30 minutes.

Rinse the jasmine rice in cold water until clear. In a medium saucepan, add the rinsed rice and water, bring to a boil, reduce to low, cover, and simmer for 15-20 minutes. Remove from heat and let sit covered for 5 minutes.

In a blender, combine cilantro, additional garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper. Blend until smooth. Adjust thickness with water as needed.

Heat a skillet over medium-high heat and add olive oil. Once hot, add marinated chicken thighs and sear for 6-7 minutes on each side until golden brown. Let rest before slicing.

On each plate, serve jasmine rice, top with sliced chicken, and drizzle with green sauce. Garnish with cilantro, lime wedges, or avocado.