In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a flavorful marinade for your chicken. Add chicken cuts and coat them well, ensuring every piece is submerged. Cover and refrigerate for at least 1 hour or preferably overnight. Reserve some marinade for basting later.

Preheat your grill to medium-high heat or set your oven to 450°F to prepare for cooking.

Once marinated, remove chicken from the refrigerator. If grilling, place chicken on the grill and cook for 5–7 minutes per side, brushing with reserved marinade halfway through, until the internal temperature reaches 165°F. For baking, spread chicken on a foil-lined baking sheet and bake for about 30 minutes, basting midway.

To make the rice, rinse the jasmine rice under cold water until clear, then soak for 10-15 minutes. In a medium saucepan, heat butter or oil and sauté diced onion and minced garlic until fragrant, about 3-4 minutes. Stir in soaked rice, turmeric, and salt, toast briefly, then add chicken stock. Boil, then reduce heat to low, cover, and let cook for 15 minutes.

After 15 minutes, add frozen peas to the rice and gently stir. Cover and let the rice rest off the heat for an additional 5–10 minutes.

In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, and blend until smooth. Adjust seasoning as needed.

To serve, lay a portion of the rice on each plate, place the chicken on top, and drizzle the green sauce over.