Step 1: Create the Vibrant Marinade
In a blender or food processor, combine the fresh cilantro (stems and all), fresh lime juice, garlic cloves, jalapeño (if using), olive oil, ground cumin, salt, pepper, and honey. Blend on high until you have a completely smooth, vibrant green marinade. Taste and adjust seasoning—it should be bright, tangy, and herbaceous.

Step 2: Marinate the Chicken
Place the chicken thighs or breasts in a large bowl or resealable plastic bag. Pour about ⅔ of the cilantro lime marinade over the chicken, reserving the remaining ⅓ for later. Ensure each piece is thoroughly coated. Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 3: Sear the Chicken
Preheat your oven to 375°F (190°C). In a large, deep, oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade, letting excess drip off (discard this used marinade). Carefully place the chicken in the hot skillet. Sear for 3-4 minutes per side, until you achieve a deep golden-brown crust. The chicken will not be cooked through. Transfer the seared chicken to a clean plate. It will finish cooking in the oven.

Step 4: Sauté Aromatics and Toast the Rice
In the same skillet, reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Add the rinsed and drained rice to the skillet. Cook, stirring constantly, for 2 minutes to lightly toast the rice in the remaining oil and chicken drippings. This step adds a nutty depth to the rice and helps it stay separate.

Step 5: Deglaze and Build the Rice Base
Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon—this is pure flavor. Stir in the lime zest and 1 teaspoon of salt. Bring the broth to a simmer.

Step 6: Assemble and Bake
Nestle the seared chicken pieces on top of the simmering rice. Pour the reserved ⅓ of the fresh, unused cilantro lime marinade directly over the chicken and rice. Cover the skillet tightly with a lid or heavy-duty aluminum foil. Carefully transfer the skillet to the preheated oven.

Step 7: Finish, Rest, and Garnish
Bake for 25-30 minutes. Remove the skillet from the oven (keep covered!) and let it rest, undisturbed, for 10 minutes. This resting time is crucial for the rice to finish steaming and absorb any residual liquid, and for the chicken juices to redistribute. After resting, remove the lid. Fluff the rice gently with a fork. Garnish extravagantly with chopped fresh cilantro, avocado slices, and any other desired toppings. Serve immediately with lime wedges on the side for an extra citrus kick