Pat the chicken thighs dry with a paper towel, then rub with a mix of cumin, paprika, garlic powder, salt, and pepper, and rest for 15 minutes.

Combine jalapeños, cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil in a food processor. Pulse until smooth but with some texture. Taste and adjust seasoning.

In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken skin-side down and sear for 4-5 minutes until golden-brown, then flip and sear for 3 minutes on the other side.

Transfer the skillet to a preheated oven at 400°F and roast for 20-25 minutes until internal temperature reaches 165°F. Let the chicken rest for 5 minutes after removing from the oven.

Rinse jasmine rice under cold water until clear. Bring chicken broth to a boil in a medium saucepan, stir in rice, cover, and simmer for 18 minutes without lifting the lid.

After 18 minutes, turn off the heat and let rice sit covered for another 5 minutes. Fluff with a fork, then mix in cilantro, lime juice, butter, and salt.

On each plate, create a bed of cilantro-lime rice, place chicken on top, and drizzle with aji verde sauce. Garnish with cilantro leaves and lime wedges.