In a bowl, combine boneless chicken thighs or breasts with lime juice, minced garlic, salt, and pepper. Let it sit for at least 15 minutes.

In a medium saucepan, add white rice along with water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for about 15-20 minutes until rice is tender.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook the marinated chicken for approximately 6-7 minutes on each side until cooked through.

In a blender, combine cilantro, jalapeño, garlic, lime juice, and olive oil. Blend until smooth. Taste and season with salt and pepper.

To serve, place a scoop of rice on each plate, top with seared chicken, and drizzle green sauce over it. Garnish with chopped cilantro if desired.