In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a marinade. Add the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, ideally overnight.

While the chicken marinates, preheat your grill to medium-high heat, about 400°F, or your oven to 450°F. Prepare your grilling grate with a light coating of oil to prevent sticking.

Once marinated, remove the chicken from the refrigerator. Grill each piece for 5-7 minutes on each side until charred and reaching an internal temperature of 165°F or bake for around 30 minutes until golden and cooked through.

While the chicken cooks, rinse 1 cup of jasmine rice under cold water until it runs clear, then soak for 15 minutes. In a saucepan, melt butter or heat oil over medium heat. Sauté diced onion and minced garlic until softened, about 3-4 minutes.

Add the soaked rice, turmeric, and toast for 1-2 minutes while stirring. Pour in 2 cups of chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

Stir in 1 cup of frozen peas, cover again, and let sit for 5 minutes off the heat before fluffing with a fork.

In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, and lemon juice. Blend until smooth and creamy, adjusting seasoning as desired.

On each plate, start with a layer of yellow rice, then top with the grilled or baked chicken. Drizzle the green sauce over the chicken, and garnish with extra cilantro if desired. Enjoy!