In a medium bowl, whisk together the minced garlic, lime juice (or vinegar), your chosen oil, cumin, smoked paprika, kosher salt, and black pepper. Add your chicken pieces and toss them around until they’re beautifully coated in that fragrant marinade. Let them sit and soak up all those amazing spices for at least 30 minutes. If you have more time, pop them in the fridge for up to 4 hours.

Grab your blender or food processor. Toss in the fresh cilantro, mayonnaise, sour cream, roughly chopped jalapeños (adjust to your spice preference!), garlic, olive oil, and a squeeze of fresh lemon or lime juice. Blend it all up until it’s wonderfully smooth and creamy. Give it a taste and season with salt and pepper until it sings. Set this vibrant green goodness aside.

Melt your butter or heat your oil in a medium saucepan over medium heat. Add the diced onion and sauté until it’s nice and soft, about 5 minutes. Toss in the minced garlic and cook for another minute until it’s fragrant. Stir in the turmeric, cumin, onion powder, salt, and pepper. Let those spices toast for just a moment. Add your jasmine rice and stir it all around to coat every grain with spices. Pour in the chicken stock and bring to a gentle boil. Reduce heat to low, cover, and let it simmer for 15 minutes. Stir in the frozen peas, cover again, and cook for another 5 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.

Heat a large skillet or a grill pan over medium-high heat. Add your marinated chicken pieces. Cook them for about 6-8 minutes on each side, or until cooked through and have a beautiful golden-brown sear.

Serve your perfectly cooked chicken alongside the fragrant Peruvian Yellow Rice. Drizzle the Green Sauce generously over the chicken and rice, or serve on the side for dipping.