In a large bowl, combine the minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a marinade. Add chicken and coat thoroughly, cover, and refrigerate for at least 1 hour or overnight.

Preheat your grill to medium-high heat or your oven to 450°F (232°C).

Cook the marinated chicken for 5-7 minutes on each side on the grill, or 30 minutes in the oven, brushing with reserved marinade halfway through.

Rinse the jasmine rice under cold water until water runs clear. In a large pot, melt butter, then sauté onion and minced garlic until softened. Add rinsed rice, turmeric, and seasonings, stir to coat, then add chicken stock and bring to boil.

Cover and reduce heat to low, simmer for about 15 minutes until liquid is absorbed. Stir in frozen peas, cover again, and set aside for 5 minutes.

Blend cilantro, mayonnaise, sour cream, jalapeños, and lime juice in a food processor until creamy and smooth. Adjust seasoning with salt and pepper if needed.

Serve by fluffing rice, plating it, and arranging grilled chicken on top. Drizzle green sauce generously over the dish.