Pat the chicken thighs dry with paper towels and season with cumin, paprika, garlic powder, salt, and pepper. Let rest for 15 minutes.

In a food processor, combine jalapeños, cilantro, mayo, queso fresco, garlic, lime juice, and olive oil. Blend until smooth, about 30 seconds.

Heat 2 tablespoons of olive oil in an oven-safe skillet. Add seasoned chicken skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for additional 3 minutes.

Preheat oven to 400°F (200°C). Transfer the skillet with chicken to the oven and roast for 20-25 minutes, until internal temperature reaches 165°F (75°C). Let rest for 5 minutes.

Rinse jasmine rice under cold water until clear. In a medium saucepan, bring chicken broth to boil, add rinsed rice, cover, and simmer for 18 minutes.

After simmering, remove saucepan from heat, keep covered for 5 minutes. Fluff rice and stir in cilantro, lime juice, a tablespoon of butter, and salt to taste.

Plate rice and top with crispy chicken thighs. Drizzle with aji verde sauce.