In a large mixing bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create a flavorful marinade. Add the chicken, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.

Start by rinsing the jasmine rice under cold water until it runs clear. Soak the rice for about 20 minutes, then drain. In a medium saucepan, heat butter over medium heat and sauté diced onion until soft, about 3-4 minutes. Stir in the garlic and drained rice, coating it before adding turmeric and chicken stock. Cook for about 15 minutes until fluffy.

Preheat your grill to 450°F. Place marinated chicken directly on the grill, cooking for 5-7 minutes on each side until the internal temperature reaches 165°F. If baking, roast on a lined baking sheet for 30 minutes, brushing with reserved marinade halfway through.

In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, and garlic. Blend until smooth, adding a drizzle of olive oil and lime juice for extra zing. Adjust seasoning as needed.

Once the chicken is done, fluff the rice and fold in the frozen peas. Plate jasmine rice, top with grilled chicken, and drizzle with green sauce.