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Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth—stop before it’s a perfect purée to keep attractive green flecks. Taste and adjust salt or lime; refrigerate to meld while you cook.
Prepare & Cook the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or large skillet over medium-high. Sear chicken in a single layer (work in batches) for 5–7 minutes per side until deeply charred in spots and the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into thick bite-size pieces.
Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water/broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer 15–20 minutes until liquid is absorbed. Remove from heat and rest, covered, 10 minutes. Fluff with a fork, then fold in cilantro and lime juice.
Assemble the Bowls: Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced Peruvian-style chicken and drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately.