In a food processor, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth, adjusting the texture based on your preference for chunkiness. Once blended, transfer the creamy aji verde to a bowl and refrigerate it while you prepare the chicken.

Slice thick chicken breasts into thinner cutlets to ensure quick cooking. In a mixing bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until well-coated. Preheat a grill pan over medium-high heat, then sear the marinated chicken for 5–7 minutes on each side, until nicely charred and an internal temperature of 165°F (74°C) is reached. Allow the chicken to rest for about 5 minutes before slicing.

In a medium saucepan, combine long-grain white rice, water or low-sodium chicken broth, butter (if using), and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes to steam before fluffing it with a fork.

Once the rice has rested, gently mix in the chopped fresh cilantro and a splash of lime juice for a zesty boost. This cilantro-lime rice pairs perfectly with your flavorful Peruvian chicken, enhancing the overall taste of the dish. Keep the rice warm while you assemble the bowls.

To serve, layer the fluffy cilantro-lime rice as a base in each bowl. Top with sliced chicken cutlets, ensuring they're visually appealing. Generously drizzle the bright aji verde sauce over the chicken, allowing it to cascade down the sides. For the final touch, garnish with extra cilantro and lime wedges to brighten each serving before savoring this lively Peruvian Chicken with Aji Verde and Cilantro Rice.