In a large bowl, combine the chicken pieces with minced garlic, fresh lime juice, oil, cumin, smoked paprika, salt, and black pepper. Set aside a quarter of the marinade for later use and marinate the chicken for at least 1 hour or overnight if possible.

For grilling, preheat your grill to medium-high heat and cook the chicken for 5 to 7 minutes on each side, occasionally basting with the reserved marinade. For baking, preheat your oven to 450°F (230°C) and roast the chicken on a lined sheet pan for about 30 minutes or until it reaches 165°F (74°C).

Rinse the rice under cold water until clear to remove excess starch. Sauté diced onion and garlic in butter until fragrant. Stir in the rinsed rice and then add chicken stock. Bring to a boil, cover tightly, and simmer for about 15 minutes. Stir in frozen peas and let it rest before fluffing.

In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice. Blend until smooth and season with salt and pepper.

To serve, place rice on plates, top with chicken, and drizzle with green sauce. Garnish with cilantro and serve with lime wedges.