Marinate the Chicken: In a bowl, combine chicken, garlic, lime juice, olive oil, cumin, paprika, salt, and pepper. Mix well and refrigerate for at least 1 hour.

Cook the Chicken: Preheat grill to medium-high or oven to 450°F. Grill chicken for 5-7 minutes per side or bake for 30 minutes until fully cooked. Let rest.

Prepare the Rice: Rinse rice under cold water to remove excess starch. Soak for 10-15 minutes. In a saucepan, melt butter and sauté onions and garlic until soft. Add rice, cumin, and paprika.

Cook the Rice: Pour in chicken stock, bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes. Let sit covered for 5 minutes.

Make the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon/lime juice until creamy. Adjust spice level if needed.

Serve the Dish: Spoon rice onto plates, top with chicken, and drizzle with green sauce. Garnish with cilantro and lime wedges.