In a mixing bowl, combine garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and pepper to create the marinade. Reserve about 1/4 of the marinade for later use. Coat the chicken with the remaining marinade, then refrigerate for at least 1 hour, or overnight for the best flavor.

Preheat your grill to medium-high heat or your oven to 450°F. Place the marinated chicken on the grill and cook for approximately 5-7 minutes on each side, or until the internal temperature reaches 165°F. If baking, arrange chicken on a baking sheet and roast for about 30 minutes.

Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, heat butter or oil over medium heat. Sauté onion and garlic until softened and fragrant, about 3-4 minutes. Stir in the rice, turmeric, and a pinch of salt, cooking for an additional minute.

Add chicken stock to the saucepan with the rice mixture, bringing it to a boil. Once boiling, cover the pot with a lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and add peas, covering again to let steam for 5 minutes before fluffing.

In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, olive oil, lemon or lime juice, and seasonings. Blend until creamy and smooth, adjusting seasonings as necessary.

Serve a scoop of yellow rice as the base, top with marinated chicken, then drizzle over the green sauce. Enjoy the flavor explosion!