In a large bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a flavorful marinade. Add chicken, ensuring it's well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat your grill to medium-high heat or your oven to 450°F. Remove marinated chicken from fridge and let it come to room temperature for 15 minutes. Grill chicken for 5-7 minutes per side or bake for 30 minutes, until internal temperature reaches 165°F.

Rinse jasmine rice under cold water until it runs clear, removing excess starch, and soak for 10-15 minutes. In a medium saucepan, melt butter over medium heat and sauté onion until translucent, about 3 minutes. Add garlic for an additional minute.

Add soaked rice to the saucepan, stirring with the sautéed onion and garlic. Pour in chicken stock along with turmeric and spice blend. Bring to a boil, cover, and simmer on low for 15 minutes until stock is absorbed. Stir in peas and let rest for 5-10 minutes.

Blend cilantro, mayonnaise, sour cream, jalapeños, olive oil, and lemon juice in a food processor until smooth and creamy, adjusting seasoning to taste.

Plate by serving rice as a base, layering grilled chicken on top. Drizzle the creamy ají verde sauce over chicken.