In a bowl, mix together minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper until combined. Reserve ¼ of the marinade for later use. Coat the chicken thoroughly with the remaining marinade and place it in the refrigerator to marinate for at least 1 hour, preferably overnight, to infuse the flavors deeply.

Preheat your grill to medium-high heat or your oven to 450°F. If grilling, cook the marinated chicken for about 5-7 minutes per side until golden brown. If baking, place the chicken on a foil-lined baking sheet and bake for 30 minutes, brushing with reserved marinade halfway through, until the internal temperature hits 165°F.

Rinse 1 cup of jasmine rice under cool water until clear to remove excess starch. In a medium pot, melt 1 tablespoon of butter or heat oil over medium heat. Sauté chopped onion and minced garlic until soft, about 3-4 minutes. Add the rice, stirring frequently for 1 minute, until aromatic, then pour in 2 cups of chicken stock and bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes. After the time is up, remove from heat and stir in 1 cup of frozen peas. Cover again and let it rest for another 5-10 minutes.

In a blender, combine 1 cup of fresh cilantro leaves, ½ cup mayonnaise, ¼ cup sour cream, 2 roughly chopped jalapeños, 2 tablespoons lime juice, and a pinch of salt and pepper. Blend until smooth and creamy.

On each plate, create a bed of the fluffy jasmine rice, then top it with grilled chicken. Generously drizzle the creamy green sauce over the chicken and rice.