Marinate the Chicken: Mix together minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Add chicken, coat well, cover, and refrigerate for at least 1 hour.

Cook the Chicken: Preheat grill to medium-high or oven to 450°F. Remove chicken from marinade and cook until golden-brown and internal temperature reaches 165°F.

Prepare the Yellow Rice: Rinse rice under cold water until clear, soak for 10-15 mins. Heat butter/oil, sauté onion and garlic until onion softens.

Cook the Rice: Add soaked rice, stir for 2 mins. Add chicken stock, turmeric, and spices. Bring to boil, reduce heat, cover and simmer for 15 mins.

Stir in Peas: Add frozen peas to the pot, fold them into rice, re-cover and let rest for 5-10 mins.

Make the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, olive oil, and lemon juice until smooth.

Serve the Dish: Serve fluffy yellow rice on plates, top with grilled chicken, and drizzle with green sauce.