In a blender, combine garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, ground cumin, paprika, kosher salt, black pepper, and vegetable oil. Blend until smooth. Place your chicken thighs in a large sealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for 4 to 24 hours.

Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken skin-side up on the rack and drizzle with additional marinade.

Cook the chicken thighs in the preheated oven for 30 to 40 minutes or until the skin is golden-brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes.

In a blender, combine cilantro leaves, sliced peppers, additional garlic, lime juice, chopped scallions, salt, Dijon mustard, honey, and chili paste. Blend until smooth, then mix in mayonnaise. Adjust seasoning if necessary.

Serve the roasted chicken thighs with the green sauce and garnish with lime wedges. Pair with sides like fried yuca or sweet plantains.