Prepare the Marinade: Combine lime juice, garlic, cumin, paprika, salt, pepper, and olive oil in a bowl. Add chicken, coat well, cover, and refrigerate for at least 30 minutes.

Cook the Rice: Rinse jasmine rice under cold water. In a saucepan, combine with water or broth, boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork before serving.

Make the Green Sauce: Blend cilantro, garlic, jalapeño, lime juice, mayonnaise or yogurt, olive oil, salt, and pepper until smooth. Adjust thickness as needed with water.

Sear the Chicken: Heat skillet, add olive oil. Sear chicken thighs for 6-7 minutes on each side until golden and cooked through.

Assemble the Dish: Serve jasmine rice topped with seared chicken. Drizzle green sauce and garnish with cilantro, lime wedges, or avocado.