Start by mixing together minced garlic, lime juice, olive oil, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts or thighs and ensure each piece is well-coated with the marinade. Cover and refrigerate for at least 1 hour.

Preheat your grill to medium-high heat or your oven to 450°F. Remove the marinated chicken and place it on the grill, cooking each side for about 5-7 minutes. For oven, roast for 30 minutes, basting with marinade halfway through.

While the chicken cooks, rinse the rice thoroughly under cold water. In a saucepan, heat butter over medium and sauté chopped onion and minced garlic until soft. Add rinsed rice, stir, pour in chicken stock, bring to boil, cover, and reduce to simmer for 15 minutes.

After 15 minutes, gently stir in frozen peas and fluff the rice. Turn off the heat and let it sit covered for an additional 5 minutes.

In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, salt, and pepper. Blend until creamy. Adjust seasoning as necessary.

Serve by placing a scoop of rice on each plate, topping with chicken slices, and drizzling creamy green sauce over the chicken. Garnish with fresh cilantro, lime wedges, and chilies.