Place the chicken thighs into a shallow dish.
In a small bowl, whisk together the olive oil, 2 Tbsp lime juice, minced garlic, minced onion, paprika, ground cumin, and salt. Pour onto the chicken and cover with plastic wrap and marinate in the fridge for at least 2 hours or overnight, ideally.*
Cook the rice, as directed on package.
Preheat the grill or skillet.
Grill over direct heat for 5 to 6 minutes per side, or until cooked through. Cooking time may vary depending on thickness of the chicken.
Prepare the chile-herb sauce: seed and dice the jalapeno. Add diced jalapeno with the parsley, sour cream, lime juice and salt and pepper to taste. Blend or puree with blender or food processor. Serve over the grilled chicken.
Serve Grilled Chicken Thighs with Chile-Herb Sauce with rice and veggies.