Preheat a large stock pot or dutch oven over medium heat. Add the olive oil and sweat the onion, celery, and carrot until soft, about 8 minutes. Add the garlic, ginger, and jalapeno to the pan. Cook for an additional 1 minute until very fragrant. Season with salt and pepper to taste.

Season both sides of the chicken thighs with salt and pepper and nestle into the pot among the softened vegetables. Pour 6 cups chicken broth into the pot over the chicken. Bring to simmer over medium-high heat and then reduce the heat to maintain the simmer. 

Simmer until the chicken is cooked through and very tender. At least 20 minutes, but up to 1 hour. Remove the chicken thighs from the pot and set aside on a tray.

Add spinach and cilantro into the pitcher of a blender. Ladle about half to three-quarters of the broth and vegetables into the blender with the spinach. Blend on high, being sure to let the steam escape, until a smooth consistency is reached. Pour the blended soup back into the pot and stir to combine with the remaining broth.

Add the rinsed rice to the broth and cook for 15 minutes until tender over medium heat. While the rice is cooking, shred the chicken thighs. Once shredded, add back into the pot. If a thinner soup is desired, add up to 1 additional cup of broth.

Once the rice is cooked, take the pot off of the heat. Stir in the lime juice and taste to adjust seasoning if desired. Ladle the soup into bowls and garnish with green onion, sesame seeds, fresh jalapeno, and cilantro, if desired. Store any leftovers in airtight containers for up to 2 days.