In a mixing 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 the marinade and cover the bowl. Refrigerate for at least one hour, or even better, overnight to allow flavors to penetrate.

Rinse the jasmine rice under cold water until the water runs clear, then soak it for 30 minutes. In a medium pot, heat a splash of oil and sauté the diced onion and minced garlic until fragrant. Add the drained rice, turmeric, and salt, stirring for about 2 minutes.

Pour in the chicken stock into the pot with the rice, bringing it to a boil. Reduce the heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Gently fold in the frozen peas, cover again, and let sit for 5 minutes.

Preheat your grill to medium-high or oven to 450°F. Grill the marinated chicken for 5-7 minutes per side, or until it reaches 165°F. If baking, place on a lined baking sheet and cook for approximately 30 minutes.

In a blender, combine cilantro, mayonnaise, sour cream, and chopped jalapeños. Pulse until smooth, tasting and adjusting seasoning as required.

To serve, fluff the rice and divide among plates. Top each serving with slices of chicken and drizzle with green sauce. Optionally, serve with lime wedges.