Cook rice according to package directions. Once done, season with salt and add cilantro and lime juice. Use a fork to fluff the rice and to mix in the cilantro. Make the aioli while rice is cooking.

Place sun-dried tomato aioli ingredients into a food processor and processes for 1 minute. Refrigerate until ready to use.

Combine ground chicken, eggs, mustard, mayonnaise, parsley, green onions, paprika, salt, and pepper in a large bowl. Stir with a large spoon until well combined.

Heat oil in a skillet over medium heat. Using your hands, take 1/3 cup to 1/2 cup of ground chicken mixture and form into a ball, press down until it is 3/4 inch in flatness. Carefully place into the hot pan. Repeat until all the chicken mixture is gone. Do not crowd the pan. This will take a few cooking batches. Add additional oil as needed in between adding more patties to the pan. Cook chicken patties until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Divide rice and chicken patties evenly among 4 bowls. Garnish with cilantro, a dollop of sun-dried tomato aioli, and serve with lime on the side. If storing for the next day, omit the aioli and only add on when ready to eat.