Combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil in a large mixing bowl. Add chicken thighs and massage marinade into every piece, working it under the skin slightly for maximum flavor. Cover and refrigerate for at least 30 minutes for weeknight cooking, though overnight delivers the deepest flavor and most tender results.

Rinse jasmine rice under cold running water until water runs clear. In a medium pot, combine rice with chicken broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat, keep covered, and let stand 5 minutes before fluffing with a fork.

While rice cooks, make the green sauce. Add cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper to blender. Blend on high for 30-45 seconds until completely smooth and vibrant green. The sauce should be pourable but creamy, similar to ranch dressing thickness. Add water one tablespoon at a time if sauce is too thick.

Heat a large skillet over medium-high heat until very hot. Test by sprinkling a few drops of water; they should sizzle and evaporate immediately. Add marinated chicken thighs skin-side down without crowding the pan. Let them sear undisturbed for 6-7 minutes until skin turns deep golden brown and releases easily from pan. Flip and cook another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.

Let chicken rest for 3-4 minutes after cooking to keep juices inside the meat. Fluff rice with a fork, plate a generous scoop, top with a chicken thigh, and drizzle green sauce generously over everything. Serve family-style so everyone can add as much sauce as they want. Garnish with extra cilantro and lime wedges if desired.