Marinate the chicken by combining chicken with minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper in a medium bowl. Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the chicken by preheating grill to medium-high or oven to 450°F. Grill for 5-7 minutes on each side, until golden brown and internal temp reaches 165°F. If baking, arrange on baking sheet, brush with reserved marinade, and bake for about 30 minutes.

Prepare the rice by rinsing jasmine rice under cold water, then soak and drain. In a medium saucepan, heat butter, sauté diced onion and minced garlic until translucent, stir in rice and spices for 1 minute, then add chicken stock and bring to boil.

Cook the rice by reducing heat to low, covering the saucepan. Let simmer for about 15 minutes until liquid is absorbed. Mix in peas, fluff the rice, and set aside.

Make the green sauce by blending cilantro, mayonnaise, sour cream, chopped jalapeños, olive oil, lime or lemon juice, and a pinch of salt and black pepper until smooth and creamy. Adjust seasoning to taste.

Serve by scooping seasoned rice onto plates, placing grilled chicken on top, and drizzling the creamy green sauce over the chicken. Garnish with additional cilantro if desired.