Marinate Chicken: In a large mixing bowl, combine chicken pieces with minced garlic, lime juice, olive oil, cumin, smoked paprika, salt, and black pepper. Cover and refrigerate for at least 1 hour or overnight.

Cook Chicken: Preheat grill to medium-high heat or oven to 450°F. Grill chicken for 5-7 minutes per side or bake for about 30 minutes until cooked through.

Prepare Rice: Rinse rice under cold water until clear. Soak for 10-15 minutes. Sauté chopped onion and garlic in butter until soft, add rice and spices.

Cook Rice: Add chicken stock to rice and bring to boil. Cover, reduce heat, and simmer for 15 minutes or until absorbed. Fold in frozen peas, sit covered for 5 minutes.

Make Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice. Blend until creamy.

Serve: On a platter, spoon rice, place chicken on top, drizzle green sauce, and garnish with cilantro and lime.