Start by mixing together garlic powder, cumin, paprika, salt, and pepper in a bowl. Pat the chicken thighs dry and rub the spice blend generously all over the chicken.

Heat olive oil in a large skillet over medium-high heat until shimmering, then cook the chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and cook for an additional 3-4 minutes, then remove and set aside.

In the same skillet, add chopped onion and sauté for about 3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.

Add long-grain white rice to the skillet, stirring constantly to toast for 1 minute. Pour in the chicken broth and nestle the seared chicken on top. Bring to a gentle boil.

Once boiling, reduce heat, cover tightly, and let simmer for 25 minutes. Afterward, turn off heat and let rest covered for 5 minutes.

While the rice is resting, blend cilantro, jalapeño, mayonnaise, sour cream, lime juice, and a pinch of salt until smooth.

Fluff the rice and serve with chicken on top. Drizzle with green sauce and accompany with avocado salad or sweet fried plantains.