In a large bowl, combine chopped garlic, cumin, smoked paprika, lime juice, olive oil, salt, and pepper. Add chicken and let it marinate for 20 minutes.

Heat a skillet over medium-high heat with olive oil. Sear chicken skin-side down for 5-7 minutes until golden, flip, and cook for another 5 minutes.

Remove chicken and set aside. In the same skillet, sauté diced onion until translucent, about 3-4 minutes. Add rice to the drippings, stir, then pour in chicken broth, cilantro, and lime juice.

Nestle chicken back into the skillet, cover, and simmer for about 15 minutes until rice is fluffy.

Blend cilantro, jalapeño, garlic, lime juice, mayo, salt, and olive oil in a blender until smooth to make the green sauce.

Fluff rice gently, place seared chicken on top, drizzle with green sauce, and garnish with chopped cilantro. Serve with lime wedges.