In a mixing bowl, combine your chicken with lime juice, minced garlic, and spices like cumin and paprika. Ensure the chicken is evenly coated. Cover and allow it to marinate in the refrigerator for at least 30 minutes.

Rinse the rice under cold water until the water runs clear. In a saucepan, add the rice with water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes.

In a large skillet, heat olive oil over medium-high heat. Remove the marinated chicken and place it in the hot skillet. Sear for approximately 5-7 minutes on each side until browned.

In a food processor, combine cilantro, jalapeño, lime juice, and olive oil. Blend until smooth, adjusting seasoning with salt and pepper.

Fluff the rice and serve onto plates. Slice the chicken and arrange on top of the rice. Drizzle with green sauce.

Garnish with additional cilantro leaves and lime wedges. Serve immediately.