In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a flavorful marinade. Coat the chicken thoroughly with this mixture. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.

Preheat your grill to medium-high heat or your oven to 450°F. If grilling, place the marinated chicken on the grill and cook for about 5-7 minutes per side, until the internal temperature reaches 165°F. For baking, arrange the chicken on a foil-lined baking sheet and bake for 30 minutes, basting with reserved marinade halfway through.

Start by rinsing the jasmine rice under cold water until it runs clear. Soak the rice for 10-15 minutes, then drain it. In a medium saucepan, heat butter or oil over medium heat and sauté diced onion and minced garlic until softened. Stir in the soaked rice and cook until fragrant.

Add warm chicken stock and turmeric to the rice mixture, bringing it to a boil. Once boiling, cover the saucepan with a lid, reduce the heat to low, and let it simmer for 15 minutes without stirring.

After 15 minutes, gently fold in frozen peas, cover again, and let it rest for 5 minutes for fluffy rice.

In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, and a drizzle of olive oil. Blend until you achieve a smooth and creamy green sauce. Taste and season with salt and pepper.

On individual plates, mound the turmeric-infused rice, and place your grilled or baked chicken on top. Generously drizzle the vibrant green sauce over the chicken.