Fill water in a large pot and then clip the Sous Vide cooker on the side. Set the temperature to 165F to preheat the water.
Meanwhile, in a small blender jar, add garlic, jalapeno, cilantro, paprika, cumin, lime juice, salt, and pepper. Blend the mixture coarsely until everything combines well.
Pat dry the chicken thighs using a paper towel to remove excess moisture and place them in a Ziploc or stasher bag.
Add prepared cilantro lime marinade to the bag, close it and mix well to coat the chicken thighs with the marinade.
Try to remove as much air as possible from the bag and then close it.
Immerse the bag with chicken in the preheated water bath and set the timer to 2 hours. Clip the upper side of the bag to the pot to prevent the water from going inside.
Once the timer is over, remove the bag from the water bath. Take out the chicken pieces carefully, leaving behind the juices or drippings.
Heat some oil in a cast-iron pan over medium to high heat. Place the chicken thighs and cook them for 2-3 min on high heat. Flip the chicken and cook for another 1-2 min on the other side.
Take the chicken pieces out and add the remaining juice/drippings from the bag. Cook for 2-3 min or until the sauce starts to thicken.
Add back the chicken thighs, garnish with fresh cilantro, and serve warm.