Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth, stopping before it becomes a perfect purée to keep green flecks. Taste and adjust seasoning. Refrigerate while preparing other components.
Prepare & Cook the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets. Toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until fully coated.
Heat a grill pan or large skillet over medium-high heat. Sear chicken in a single layer (work in batches if needed) for 5-7 minutes per side until deeply charred and internal temperature reaches 165°F / 74°C.
Remove chicken from heat and rest for 5 minutes. Slice into thick bite-sized pieces.
Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water or broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer 15-20 minutes until liquid is absorbed.
Remove from heat and rest, covered, for 10 minutes. Fluff with a fork, then fold in chopped cilantro and lime juice.
Assemble the Bowls: Spoon cilantro-lime rice into bowls. Top with sliced chicken and drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately.
