In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a marinade for your chicken. Add the chicken pieces, ensuring they're well-coated, and refrigerate for at least 1 hour—overnight is best for deeper flavor. Reserve about 1/4 cup of the marinade for later brushing.

Preheat your grill to medium-high heat, around 450°F, or set your oven to bake. Once hot, place the marinated chicken on the grill and cook for approximately 5-7 minutes per side until it reaches an internal temperature of 165°F and develops a golden brown crust. If baking, transfer to a lined baking tray and brush with reserved marinade halfway through, cooking for about 30 minutes.

While the chicken cooks, rinse 1 cup of jasmine rice under cold water until it runs clear to remove excess starch. Soak it for 10-15 minutes, then drain. In a medium saucepan, heat 1 tablespoon of butter or oil over medium heat. Sauté 1/4 cup diced onion and 2-3 minced garlic cloves until fragrant, about 3-4 minutes, then add the rice and spices, stirring to combine.

Pour in 2 cups of chicken stock and 1 teaspoon of turmeric, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15 minutes. After cooking, stir in the optional frozen peas for added color and nutrients. Let the rice rest, covered, for an additional 5-10 minutes before fluffing it with a fork.

In a blender, combine 1 cup of fresh cilantro leaves, 1/2 cup of mayonnaise, 1/4 cup of sour cream, and 2 chopped jalapeños. Blend until smooth and creamy, adjusting seasoning to taste.

To plate, scoop a generous portion of the fluffy yellow rice on each dish, then top it with the grilled chicken pieces. Drizzle the creamy green sauce over the chicken.