Marinate the Chicken:

1. In a bowl, combine salt, pepper, cumin, paprika, and oregano. Coat the chicken pieces evenly with the seasoning.
2. Let the chicken marinate for at least 30 minutes or overnight for deeper flavor.

Sear the Chicken: 3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. 4. Add the chicken, skin-side down, and sear until golden brown. Flip and cook for another few minutes. Remove from the pan and set aside.

Prepare the Rice Base: 5. In the same pan, add chopped onions and garlic. Sauté until fragrant and softened. 6. Stir in the rice and cook for a couple of minutes to toast it slightly. 7. Pour in chicken broth, scraping up any browned bits for extra flavor.

Cook the Chicken and Rice: 8. Return the seared chicken to the pan, nestling it into the rice. 9. Cover and let simmer until the rice is fully cooked and the chicken is tender.

Make the Green Sauce: 10. In a blender, combine cilantro, jalapeño or aji amarillo, lime juice, mayonnaise, Greek yogurt, apple cider vinegar, and cotija cheese (if using). 11. Blend until smooth and creamy.

Serve: 12. Fluff the rice and serve with the chicken. 13. Drizzle or serve with the green sauce on the side. 14. Garnish with fresh cilantro and lime wedges.