Start by mixing the cooking oil, lime juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper in a large bowl. Toss the chicken pieces in this marinade, ensuring they’re well-coated. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to penetrate the chicken.

While the chicken is marinating, let's make the green sauce. Blend together extra virgin olive oil, cilantro, jalapeños, mayonnaise, lemon juice, sour cream, and minced garlic. Adjust the seasoning with salt and pepper to your liking. This zesty sauce will add an incredible kick to the chicken and rice once plated.

In a large skillet or Dutch oven, heat some oil over medium-high heat. When hot, add the marinated chicken. Sear it on all sides until it develops a beautiful golden crust. This should take about 5-7 minutes. Don't rush this step; the more caramelization, the more flavor!

Once the chicken is golden, remove it from the skillet and set it aside. In the same pan, add butter or oil and sauté the chopped onion until it becomes translucent. Add minced garlic, turmeric, cumin, onion powder, salt, and black pepper, stirring constantly for about a minute until fragrant.

Next, stir in the rice, ensuring it’s coated with the spices. This step adds depth to the rice. Now, pour in the chicken broth and nestle the chicken pieces back into the pan. Toss in the bay leaf. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes.

When the rice is nearly done, add the frozen peas. Fluff everything with a fork after the cooking time. Cover and let it rest for a few minutes. This will help the flavors meld beautifully.

Spoon generous portions of the chicken and rice onto plates. Drizzle with the green sauce and watch your guests’ faces light up. Believe me, this is the moment you’ve been waiting for!