In a large mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Coat the chicken pieces thoroughly and refrigerate for at least 1 hour.

Preheat your grill to medium-high heat or your oven to 450°F. Prepare a baking sheet lined with parchment paper if using the oven.

Cook the marinated chicken on the grill for about 5-7 minutes on each side, or bake for approximately 30 minutes until the internal temperature reaches 165°F.

While the chicken cooks, rinse and soak the jasmine rice for 20 minutes. In a medium saucepan, melt butter or oil, sauté onion and garlic until soft, add soaked rice, turmeric, and chicken stock, then bring to boil.

Reduce heat to low, cover, and let the rice simmer for 15 minutes. Remove from heat and let it sit covered for another 5-10 minutes before stirring in the frozen peas.

In a blender, combine cilantro, mayonnaise, sour cream, and jalapeños. Blend until smooth, adjusting seasoning with salt and pepper.

To serve, plate the rice, top with grilled chicken, and drizzle with green sauce.