In a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a flavorful marinade. Set aside ¼ cup, then add your chicken cuts, ensuring they're thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight.

Preheat your grill to medium-high or your oven to 450°F. Ensure grill grates are clean and lightly oiled. If baking, line a baking sheet with foil. This preheating is essential for achieving perfect char and juiciness.

For grilling, place marinated chicken on the grill, cooking for about 5-7 minutes per side. Baste with reserved marinade for added flavor. If baking, arrange on lined baking sheet and bake for 30 minutes or until internal temperature reaches 165°F, basting halfway through.

While the chicken cooks, rinse and soak 1 cup of jasmine rice in cold water for about 15 minutes, then drain. In a medium saucepan, melt butter over medium heat and sauté diced onion and minced garlic until soft and fragrant. Stir in the drained rice and seasonings for 1 minute before adding chicken stock.

Add 2 cups of chicken stock to the rice mixture and bring to a rapid boil. Once boiling, cover, reduce heat to low, and simmer for 15 minutes. After cooking, turn off the heat and let it rest for 5-10 minutes, stirring in frozen peas. Fluff rice with a fork.

In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, minced garlic, olive oil, and lemon juice. Blend until creamy and smooth, adjusting seasoning with salt or more lime juice to taste.

On each plate, serve a generous portion of turmeric-hued rice topped with the succulent chicken. Drizzle the creamy green sauce over the chicken, allowing its flavors to mingle with the rice. Garnish with extra cilantro or lime wedges and enjoy.