In a medium bowl, whisk together minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve a quarter of the marinade, then add the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Start by rinsing the jasmine rice under cold water until it runs clear, then soak it for 10–15 minutes. Meanwhile, heat a tablespoon of butter or oil in a saucepan over medium heat, sautéing the diced onion and minced garlic until soft and fragrant, about 3 minutes. Add the drained rice and stir continuously for 1 minute until slightly toasted.

Pour in 2 cups of chicken stock, stir well, and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. After this time, gently fold in 1 cup of frozen peas, then remove the pot from heat and let it rest, covered, for another 10 minutes.

Preheat your grill to medium-high heat or your oven to 450°F (230°C). Remove chicken from the marinade, allowing excess to drip off. Grill the chicken for about 5-7 minutes per side or bake it in the oven for 30 minutes, brushing with marinade halfway.

In a blender, combine cilantro, mayonnaise, sour cream, chopped jalapeños, olive oil, lemon or lime juice, kosher salt, and black pepper. Blend until smooth and creamy, adjusting seasoning as needed.

To serve, place a hearty portion of fluffy rice on each plate, top with the beautifully grilled chicken, and generously drizzle the creamy green sauce over everything.