In a mixing bowl, combine boneless chicken with minced garlic, freshly squeezed lime juice, a pinch of salt, and a drizzle of olive oil. Cover and refrigerate for at least 30 minutes.

Prepare fluffy rice by rinsing it under cold water. Combine rinsed rice with water in a pot at a 2:1 ratio. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add marinated chicken and sear for about 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).

Blend fresh cilantro, olive oil, lime juice, and jalapeño in a blender until smooth. Adjust seasoning if necessary.

After chicken is cooked, let it rest. Fluff rice with a fork and serve as a base. Slice chicken and arrange on top of rice.

Drizzle the green sauce over chicken and rice, and garnish with extra cilantro or lime wedges before serving.