In a medium bowl, mix the garlic, lime juice, oil, cumin, paprika, salt, and pepper. Set aside 1/4 of this marinade for basting. Add the chicken and coat well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Tip: Use thighs for extra juiciness or breasts for a leaner option.

You can either grill or bake the chicken, depending on your preference and season.

Preheat the grill to medium-high. Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Brush with reserved marinade halfway through.

Preheat oven to 450°F. Place chicken on a foil-lined sheet pan and bake for 25–30 minutes, brushing with marinade halfway through.

Wash and soak the jasmine rice for 10–15 minutes, then drain.

In a pot, sauté diced onion and garlic in butter until fragrant. Add the rice and spices (turmeric, cumin, onion powder, salt, and pepper), stirring for about a minute.

Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and cook for 15 minutes. Stir in peas, cover again, and let rest off heat for 5–10 minutes. Fluff with a fork before serving.

Combine all green sauce ingredients in a blender: cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper.

Want it spicier? Leave in the jalapeño seeds or add an extra pepper.

Scoop rice onto plates, top with sliced chicken, and drizzle generously with green sauce. Serve extra sauce on the side—it’s addictively good.