Begin by patting the chicken thighs dry with paper towels to remove excess moisture. In a small bowl, mix together cumin, paprika, garlic powder, salt, and pepper. Rub this spice mixture generously onto the chicken, ensuring even coverage. Allow the chicken to rest at room temperature for about 15-20 minutes while you prepare the green sauce, which will help enhance the flavors.

In a food processor, combine the jalapeños, cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil. Blend until the mixture is smooth and creamy, scraping down the sides as needed. Taste the sauce and adjust seasoning if necessary. Once ready, set the aji verde aside, allowing the flavors to meld while you focus on cooking the chicken.

Heat an oven-safe skillet over medium-high heat and add a splash of olive oil. Once the oil shimmers, carefully place the seasoned chicken thighs skin-side down in the skillet. Sear for 4-5 minutes until the skin is golden brown and crisp. Flip the chicken and sear the other side for an additional 3 minutes.

Preheat your oven to 400°F (200°C). After searing, transfer the skillet with the chicken to the preheated oven. Roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Once done, remove the skillet from the oven and let the chicken rest for 5 minutes to lock in moisture before slicing.

While the chicken is roasting, rinse jasmine rice under cold water until it runs clear. In a medium pot, bring chicken broth to a boil. Add the rinsed rice, cover with a lid, and reduce the heat to low. Simmer for 18 minutes without lifting the lid.

After fluffing, stir in freshly chopped cilantro, a squeeze of lime juice, and a pat of butter to enhance flavor and creaminess in the rice. Taste and adjust with salt as desired.

To serve, place a generous scoop of the fluffy cilantro-lime rice on each plate, then arrange the sliced roasted chicken on top. Drizzle the creamy aji verde generously over the chicken.