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Combine the garlic, soy sauce, ¼ cup olive oil, lime juice, cumin, paprika, oregano, salt, and pepper in a large mixing bowl.
Add in the chicken thighs and toss them around in the marinate until the chicken is well coated.
Cover the bowl with plastic wrap and place in the refrigerator to marinate for 12 to 24 hours.
Add mayonnaise, sour cream, lemon juice, cilantro, jalapeños, scallions, garlic, salt and pepper to a blender. Blend on high until the mixture is smooth, and set the sauce to the side.
Heat the remaining olive oil over medium-high heat in a large skillet. Add the chicken thighs and cook until golden brown and the internal temperature reaches 165°F, about 3 to 4 minutes per side.
Serve Aji Verde sauce with the chicken, and enjoy.