Begin by patting the chicken thighs dry with paper towels. In a small bowl, combine cumin, paprika, garlic powder, salt, and pepper. Rub this mixture over the chicken and let it rest for 15 minutes.

In a food processor, combine the jalapeños, cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil. Pulse until smooth and creamy. Taste and adjust salt if necessary.

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and sear the other side for 3 minutes.

Preheat your oven to 400°F (200°C). Transfer the skillet with the chicken to the oven and roast for 20–25 minutes until cooked through. Let the chicken rest for 5 minutes.

While the chicken is roasting, rinse the jasmine rice under cold water. Bring chicken broth to a boil, add the rice, cover, and simmer for 18 minutes without lifting the lid. Fluff with a fork and mix in cilantro, lime juice, and butter.

To serve, portion the rice onto plates, place the chicken on top, and drizzle with the green sauce. Garnish with cilantro and lime wedges.