In a blender, combine fresh garlic cloves, soy sauce, lime juice, extra virgin olive oil, cumin, paprika, dried oregano, and black pepper. Blend until smooth and well mixed, creating a fragrant marinade.

Place boneless, skinless chicken thighs into a resealable plastic bag. Pour the prepared marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag tightly and refrigerate for 8 to 24 hours.

While the chicken marinates, prepare the Aji Verde. In your blender, combine seeded jalapeños, fresh cilantro leaves, green onions, a garlic clove, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth and creamy.

Preheat the grill to medium-high heat, around 350°F. Remove chicken from the marinade and grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F.

If grilling isn’t an option, preheat your oven to 500°F and roast marinated chicken thighs for 30 minutes, then tent with foil and let cook for an additional 15 minutes.

Once cooked, let the chicken rest for a few minutes, slice, and serve hot with the Aji Verde drizzled over.