In a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper. Add the chicken and cover with plastic wrap. Refrigerate for at least 1 hour.

Rinse jasmine rice under cold water until clear, then soak for 15 minutes. In a saucepan, heat butter/oil, add onion and garlic; sauté until soft. Add rice, turmeric, cumin, onion powder, salt, pepper, and chicken stock.

Bring to a boil, cover, and reduce heat. Simmer for about 15 minutes until liquid is absorbed. Stir in peas, let rest for 5-10 minutes.

Heat grill to medium-high or oven to 450°F. Cook marinated chicken for 5-7 minutes per side, or 30 minutes in the oven, basting halfway.

In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, olive oil, and lime juice. Blend until smooth.

Plate the rice alongside the chicken, drizzle with green sauce, and serve with a salad or veggies.