In a large bowl, combine chicken, minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Mix well and refrigerate for at least 1 hour (overnight is ideal).

Preheat grill to medium-high heat (or oven to 450°F). Grill marinated chicken for 5–7 minutes per side until fully cooked, or bake on a parchment-lined pan for about 30 minutes.

Rinse rice under cold water until the water runs clear. Soak rice for 10–15 minutes. In a medium pot, melt butter over medium heat, sauté onion and garlic for about 3 minutes.

Add soaked rice to the pot, stirring for about 2 minutes. Pour in chicken stock, season with salt, and bring to a boil. Cover and simmer for 15 minutes until rice is tender.

After the rice has cooked, gently fold in frozen peas, cover and let it rest for 5 minutes. Fluff with a fork.

In a blender, combine cilantro, mayonnaise, sour cream, jalapeño, garlic, oil, and lemon juice. Blend until smooth and adjust seasoning.

On a serving plate, create a bed of rice, top with grilled chicken, and drizzle with green sauce. Garnish with cilantro or lime wedges if desired.