Start by patting the chicken thighs dry with paper towels to ensure crispy skin. In a bowl, combine cumin, paprika, garlic powder, salt, and pepper, then rub this seasoning mixture all over the chicken, coating evenly. Let the seasoned chicken rest at room temperature for about 15 minutes.

To create the zesty aji verde sauce, blend together seeded jalapeños, fresh cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil in a food processor. Process until smooth.

Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes. Flip the chicken and sear the other side for another 3 minutes.

Transfer the skillet with the seared chicken to a preheated oven set at 400°F (200°C). Roast the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F (75°C).

While the chicken roasts, rinse the jasmine rice under cold water until it runs clear. In a separate pot, bring chicken broth to a boil, then add the rinsed rice. Cover and reduce heat to low, allowing the rice to simmer gently for about 18 minutes.

Fluff the rice with a fork, then fold in chopped cilantro, lime juice, and a pat of butter. Plate the rice alongside the roasted chicken, drizzle with the green aji verde sauce, and garnish with cilantro.