Creating Peruvian Chicken & Rice with Green Sauce is straightforward if you follow these steps:

1. Marinate the Chicken: In a bowl, combine the olive oil, paprika, cumin, garlic powder, salt, and pepper. Add the chicken thighs, coating them evenly. Let them marinate for at least 15 minutes.

2. Cook the Rice: Rinse the basmati rice under cold water until it runs clear. In a large pot, heat a bit of oil over medium heat and sauté the chopped onion and minced garlic until translucent. Add the rice and stir to coat. Pour in the chicken broth and add salt to taste. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the rice is tender and broth is absorbed.

3. Cook the Chicken: While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken skin-side down and cook for about 5-7 minutes until browned and crispy. Flip the chicken and cook for an additional 10-15 minutes, until cooked through and juices run clear. Remove from heat and let it rest.

4. Prepare the Green Sauce: In a blender, combine the cilantro, green onions, jalapeño, mayonnaise, lime juice, and salt. Blend until smooth and adjust seasoning to taste.

5. Fluff and Serve: Once the rice is done cooking, remove it from the heat. Fluff it gently with a fork. Serve the cooked chicken over the rice, drizzling the vibrant green sauce generously over the top.

6. Garnish and Enjoy: Optionally, garnish with extra cilantro or lime wedges for added flavor and color.