Prepare the Chicken:

• In a large skillet, heat olive oil over medium heat.
• Season chicken thighs with salt, black pepper, cumin, and smoked paprika.
• Sear the chicken, skin-side down, for about 5 minutes, then flip and cook for another 3 minutes. Remove from the skillet and set aside.

Cook the Rice:

• In the same skillet, add onion and cook until softened.
• Stir in garlic, jasmine rice, turmeric, and toast for 1-2 minutes.
• Pour in chicken broth, scraping up any browned bits.
• Nestle the chicken back into the pan, cover, and simmer for 20 minutes.
• Add peas and cook for another 5 minutes. Remove from heat and stir in cilantro and lime juice.

Make the Green Sauce:

• In a blender, combine mayonnaise, sour cream, cilantro, jalapeño, garlic, lime juice, vinegar, and salt. Blend until smooth.

Serve:

• Plate the chicken and rice, drizzle with green sauce, and enjoy!