In a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a flavorful marinade. Coat your chicken thoroughly and refrigerate for at least 1 hour.

Rinse the jasmine rice under cold water until the water runs clear. Soak for 10–15 minutes, then drain. In a medium saucepan, melt butter or heat oil over medium heat, and sauté diced onion and minced garlic until softened.

Add the drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring for 1–2 minutes until fragrant. Pour in the chicken stock, bring to a boil, then reduce heat to low and cover for 15 minutes.

After cooking, stir in the frozen peas, cover again, and let it rest for another 5 minutes off the heat.

Preheat grill or oven. Cook marinated chicken on the grill for 5–7 minutes per side, or bake for about 30 minutes. Brush with reserved marinade halfway through.

In a blender, combine cilantro, mayonnaise, sour cream, chopped jalapeños, minced garlic, olive oil, and lemon or lime juice. Blend until smooth, season with salt and pepper as desired.

On a large plate, mound a serving of yellow rice, place a piece of chicken on top, and drizzle generously with the green sauce. Garnish with extra cilantro if desired.