Whisk together the avocado oil, tamari, lime juice and zest, grated garlic, smoked paprika, paprika, cumin, oregano, salt, and pepper in a large bowl.

Add chicken thighs to the marinade, toss to coat thoroughly, and refrigerate for at least 30 minutes (or up to overnight for best flavor).

Preheat oven to 450°F and line a large baking sheet with parchment paper.

Arrange marinated chicken thighs on the prepared baking sheet in a single layer. Pour remaining marinade into a small saucepan.

Roast chicken for 30 minutes. Meanwhile, simmer the reserved marinade over medium heat for 5-10 minutes until slightly thickened.

Remove chicken from oven, baste with simmered marinade, sprinkle with extra salt, and drizzle with olive oil.

Return to oven for 5-10 minutes until golden brown, crispy on edges, and internal temperature reaches 165°F.

For the rice: Melt butter in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 5-7 minutes.

Add jasmine rice to the butter and onions. Stir for 1-2 minutes to toast the grains.

Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes.

Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

For the green sauce: Combine cilantro, jalapeños, avocado, Greek yogurt, scallions, honey, lime juice and zest, and salt in a blender.

Blend on high while slowly drizzling in olive oil until silky smooth and emulsified.

Serve roasted chicken over butter rice and drizzle generously with green sauce.