Pat the 1.2 kg of chicken thighs completely dry with paper towels, including the skin side, so the marinade clings and the skin can brown later. In a large bowl, mix the 20g garlic with the soy sauce, 2 tbsp lime juice, vinegar, 2 tbsp oil, 2 tsp kosher salt, black pepper, cumin, smoked paprika, oregano, ají panca paste, and sugar into a loose, brick-red paste. Add the chicken and rub the marinade over every surface, then cover and refrigerate for at least 4 hours, ideally 8–24 hours. That long, cold rest is what carries the salt and spices into the meat instead of leaving them as a surface coating.

In a blender or small processor, combine the 120g mayonnaise, 60g sour cream or Greek yogurt, 30–40g cilantro leaves and tender stems, 1–2 jalapeños, the small garlic clove, 2 tbsp lime juice, 1–2 tbsp oil, and ½ tsp kosher salt. Blend until smooth and bright green, scraping down the sides once, then taste and adjust the salt and lime. If the sauce is too thick to drizzle, blend in 1–2 tbsp water, a spoonful at a time, and chill until serving. That cautious water is what keeps the sauce creamy and drizzleable rather than thin enough to wash out the bowl.

Heat the oven to 220°C / 425°F with a rack in the upper third. Line a tray with parchment or foil, place the marinated chicken on it skin-side up with space between the pieces, and roast for 25–30 minutes for boneless thighs, or 35–40 minutes for bone-in thighs, until the skin is deeply coloured and the thickest part reaches 74°C / 165°F with clear juices. For darker, charred edges, finish under the broiler for 1–3 minutes, watching constantly because the garlic and sugar darken fast. Rest for 5–10 minutes before serving whole or slicing. That generous spacing and upper-rack heat is what roasts the chicken to a dark crust instead of steaming it pale.

While the chicken roasts, rinse the 300g of rice until the water runs mostly clear, then combine it in a pot with the 450ml water, 1 tbsp oil or butter, and ½ tsp salt. Bring to a boil, stir once, cover, reduce the heat to low, and cook for 15 minutes without lifting the lid. Turn off the heat and let the rice rest, covered, for 10 minutes, then fluff gently with a fork and keep warm. That covered rest is what lets the grains set and finish fluffy rather than wet.

Just before assembly, combine the 200g diced tomatoes, 180g diced cucumber, 60g very thinly sliced red onion, 1 tbsp lime juice, 1 tbsp olive oil, ¼ tsp kosher salt, and 2 tbsp chopped cilantro in a bowl and toss gently. If the tomatoes are very juicy, drain off the excess liquid before plating, and keep the salad chilled until the bowls are built. The pieces should look glossy and distinct, never slumped in a pool of juice. Cutting the vegetables late and salting only lightly is what keeps the salad crisp instead of watery.

Divide the warm rice among 4 bowls and set the roasted chicken on top, using 2 smaller thighs or 1 large thigh portion per serving, whole or sliced. Spoon a small portion of the tomato-cucumber salad to one side, then drizzle the cold ají verde generously over the chicken and a little onto the rice. Garnish with extra cilantro leaves and a lime wedge, and serve straight away. That visible separation of rice, chicken, salad, and green sauce is what keeps the salad fresh and the bowl looking sharply defined.