In a large bowl, mix together minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper until well combined. Add the chicken, ensuring each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour or ideally overnight.

Preheat your grill to medium-high heat or your oven to 450°F. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about 5-7 minutes per side, or bake in the oven for approximately 30 minutes until its internal temperature reaches 165°F.

While the chicken is marinating, rinse 1 cup of jasmine rice under cold water until the water runs clear, then soak it for 10-15 minutes. In a saucepan, heat 1 tablespoon of butter or oil over medium heat. Sauté 1/4 cup diced onion and 2-3 minced garlic cloves until the onion softens.

Add the soaked jasmine rice to the saucepan with the sautéed onions and garlic, stirring gently for about 2 minutes. Then, pour in 2 cups of chicken stock, along with 1 teaspoon of turmeric, and season with spices. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.

After the rice has simmered, add 1 cup of frozen peas to the pot, gently folding them into the rice. Re-cover and let the rice rest on low heat for an additional 5-10 minutes.

In a blender, combine 1 cup of fresh cilantro leaves, 1/2 cup mayonnaise, 1/4 cup sour cream (if using), and 2 chopped jalapeño chiles. Drizzle in 1 tablespoon of olive oil and 1 tablespoon of fresh lemon juice. Blend until smooth.

To assemble, place a generous serving of the fluffy yellow rice on each plate as the base. Top with the juicy, grilled chicken and drizzle generously with the zesty green sauce.