In a blender, combine cilantro, jalapeños, mayonnaise, Cotija, garlic, lime juice, and olive oil. Blend until mostly smooth and refrigerate.

Slice chicken breasts into cutlets. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan and sear chicken for 5-7 minutes per side.

In a saucepan, combine rice, water or broth, butter, and salt. Boil, then simmer covered for 15-20 minutes. Fluff rice and mix in cilantro and lime juice.

Serve by placing rice in bowls, topping with chicken cutlets, drizzling with Aji Verde, and garnishing with cilantro leaves.