Marinate the chicken by combining minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Coat the chicken and refrigerate for at least 1 hour.

For grilling, preheat to medium-high heat and grill the chicken for 5-7 minutes per side until charred and cooked to 165°F. For baking, preheat to 450°F and bake for 30 minutes, brushing with marinade halfway through.

Rinse jasmine rice under cold water, soak for 10-15 minutes. In a saucepan, melt butter or oil, and sauté onions and garlic until fragrant. Add rice, stir well, pour in chicken stock, and bring to a boil.

Once boiling, cover and lower heat, simmer for 15 minutes. Ensure liquid is absorbed; the rice should be fluffy. Stir in frozen peas, cover again, and let sit for 5-10 minutes.

Make the green sauce by blending cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice until smooth. Adjust seasoning as needed.

To serve, plate the yellow rice, place grilled chicken on top, and drizzle with green sauce for a colorful presentation.