Begin by patting the chicken thighs dry with paper towels to ensure a crispy skin. In a small bowl, mix together cumin, paprika, garlic powder, salt, and pepper. Rub this spice mixture generously under the chicken skin, making sure it's evenly distributed. Let the chicken rest for at least 20 minutes.

In a food processor, combine the jalapeños, cilantro, mayonnaise, queso fresco, garlic, lime juice, and a drizzle of olive oil. Process until the mixture is smooth and creamy. Taste and adjust seasoning if necessary. Set aside.

Heat olive oil in an oven-safe skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down in the pan. Sear for 4-5 minutes until golden brown, then flip and sear for an additional 3 minutes.

Transfer the skillet to a preheated oven at 400°F (200°C). Roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F (75°C). Let rest for about 5 minutes before serving.

Rinse jasmine rice under cold water until it runs clear. In a medium saucepan, bring chicken broth to a boil, add rinsed rice, cover, and let it simmer over low heat for 18 minutes. Turn off the heat and let it rest for an additional 5 minutes.

Remove the lid and fluff the rice with a fork. Stir in chopped cilantro, lime juice, and a pinch of salt. Serve rice alongside chicken and drizzle with green sauce.