In a large mixing bowl, combine olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Add chicken thighs, making sure they’re evenly coated.

Let marinate in the refrigerator for at least 30 minutes (1-2 hours is best) while the flavors meld together.

In a food processor, combine cilantro, jalapeños, mayonnaise, lime juice, and salt. Pulse until the mixture is smooth, adjusting lime and salt to taste as needed.

Transfer to a serving bowl and set aside in the fridge to allow the flavors to develop.

For Slow Cooker Method: Place the marinated chicken in the slow cooker, add a splash of broth if desired for more moisture, and cook on low for 4-6 hours or until the chicken is tender and easy to shred.

For Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the marinated chicken in a single layer and cook for about 25-30 minutes, flipping halfway through until golden brown and cooked through.

For Stovetop Method: Heat a skillet over medium-high heat with a splash of olive oil. Cook the chicken for about 7-8 minutes on each side until golden brown and cooked through.

In a saucepan, bring water (or broth) to a boil. Add the rice, cover, and reduce to simmer. Cook according to package instructions (usually about 15 minutes), and then fluff with a fork.

Stir in chopped cilantro and season with salt.

Slice or shred the chicken and serve it over a generous scoop of cilantro rice.

Drizzle with Aji Verde sauce and garnish with additional cilantro if desired.

Enjoy your meal together!