Marinate the Chicken: Combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Reserve a portion of the marinade, coat the chicken, and refrigerate for at least 1 hour or overnight.

Prepare the Rice: Rinse jasmine rice under cold water until clear, then soak for 15 minutes. Heat butter over medium, sauté onion and minced garlic until translucent. Stir in rice, turmeric, cumin, onion powder, salt, and pepper; toast for a minute before adding chicken stock. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Cook the Rice with Peas: Remove from heat after 15 minutes but keep covered for an additional 5-10 minutes. Gently fold in frozen peas, fluff rice with a fork.

Cook the Chicken: For grilling, preheat to medium-high heat. Grill chicken for 5-7 minutes on each side until it reaches 165°F. For baking, preheat oven to 450°F and arrange chicken on a lined sheet pan. Bake for 30 minutes, brushing with marinade halfway.

Make the Creamy Green Sauce: Blend cilantro, mayonnaise, sour cream, chopped jalapeños, remaining garlic, olive oil, and lime juice until smooth. Adjust seasoning with salt and pepper.

Serve the Dish: Spoon fluffy rice onto plates, lay grilled or baked chicken on top, and drizzle the creamy green sauce generously.