In a large bowl, combine minced garlic, lime juice or white vinegar, oil, cumin, smoked paprika, salt, and black pepper. Coat the chicken pieces thoroughly in this mixture and let them marinate in the refrigerator for at least 1 hour, ideally overnight.

Preheat your grill to medium-high heat or your oven to 450°F. Place the marinated chicken on the grill or a baking sheet and cook for 5-7 minutes per side, or bake for about 30 minutes, until the internal temperature reaches 165°F.

Rinse the jasmine rice under cold water until it runs clear and soak it for 10-15 minutes. In a saucepan, melt butter or oil, sauté diced onions and minced garlic for 2-3 minutes. Stir in soaked rice, turmeric, add chicken stock, and bring to a boil. Cover and simmer for 15 minutes, then stir in frozen peas and steam for an additional 5 minutes.

In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, olive oil, and lemon or lime juice. Blend until smooth, then adjust seasoning with salt and pepper.

On a plate, create a bed of rice, place the chicken on top, drizzle with green sauce, and garnish with fresh herbs. Serve immediately.