In a large bowl, combine minced garlic, lime juice, olive oil, cumin, smoked paprika, salt, and pepper. Whisk until well blended. Add the boneless chicken thighs or breasts, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour or overnight for deeper flavors.

While the chicken marinates, preheat your grill to medium-high or your oven to 450°F (232°C).

Remove the marinated chicken from the fridge and let it rest at room temperature for about 10 minutes. Grill each side for 5-7 minutes until nicely charred, ensuring it reaches an internal temperature of 165°F (74°C). Alternatively, bake for 30 minutes in the preheated oven, basting with reserved marinade halfway through.

While the chicken cooks, rinse jasmine rice under cold water until the water runs clear. In a pot, melt butter over medium heat and sauté diced onion until translucent, about 3-4 minutes. Add minced garlic, then stir in the rinsed rice, turmeric, cumin, and salt, sautéing for 1-2 minutes.

Incorporate chicken stock, bring to a boil, then cover and simmer for 15 minutes.

Once the rice has absorbed all the liquid, remove it from heat and stir in frozen peas. Let it sit for 5 minutes with the lid on.

In a blender, combine fresh cilantro, mayonnaise, sour cream, sliced jalapeños, remaining minced garlic, olive oil, and lime juice. Blend until smooth and adjust the seasoning with salt and pepper.

To plate your Flavorful Peruvian Chicken Fiesta, spoon the vibrant turmeric rice onto each plate, top with grilled chicken, and drizzle generously with the zesty green sauce.