Chicken Marinade (The Flavor Infusion):

1. Combine Ingredients (The Flavor Base): In a medium bowl, add all the ingredients for the chicken marinade: minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, kosher salt, and freshly ground black pepper. Mix well to combine all the flavors.
2. Reserve Marinade (The Flavor Booster): Reserve about ¼ of the marinade in a separate small bowl and set it aside. This reserved marinade will be used for brushing the chicken during cooking, adding an extra layer of flavor and helping to keep it moist.
3. Marinate Chicken (The Flavor Deepening): Add the chicken to the remaining marinade in the larger bowl and mix until the chicken is fully coated with the marinade. Ensure that all pieces of chicken are well-covered. Place the bowl in the refrigerator to marinate for at least 1 hour, or preferably overnight for the best flavor. Marinating the chicken for a longer period allows the flavors to penetrate the meat, making it more flavorful and tender.

Cooking the Chicken (The Protein Powerhouse):

• To Grill (The Smoky Option): Preheat your grill to medium-high heat. Grill the chicken on both sides for at least 5-7 minutes per side (this will vary depending on the cut and thickness of the chicken), or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Brush the chicken with the reserved marinade halfway through grilling to add extra flavor and keep it moist. Using a meat thermometer is the most reliable way to ensure the chicken is cooked to a safe internal temperature.
• To Bake (The Convenient Option): Preheat your oven to 450°F (232°C). Line a baking sheet with foil for easy cleanup. Place the marinated chicken pieces on the foil-lined sheet pan, ensuring they are not overcrowded. Bake for 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Brush the chicken with the reserved marinade halfway through baking to enhance the flavor and prevent dryness. Again, using a meat thermometer is highly recommended to guarantee the chicken is cooked thoroughly.

Peruvian Yellow Rice (The Flavorful Foundation):

1. Wash the Rice (The Starch Removal): Wash the jasmine rice under cold running water until the water runs clear. This crucial step removes excess starch from the rice, which helps to prevent it from becoming sticky and clumpy during cooking.
2. Soak the Rice (The Even Cooking Secret): Soak the washed rice in cold water for 10-15 minutes, then drain the water thoroughly. Soaking the rice helps it to cook more evenly and absorb the flavors of the broth and spices.
3. Sauté the Aromatics (The Flavor Base): In a medium-sized pot with a tight-fitting lid, melt the butter or heat the oil over medium heat. Add the diced onion and sauté for 3-5 minutes, or until softened and translucent. Then, add the minced garlic and sauté for another minute, until fragrant. Sautéing the onion and garlic in butter or oil creates a flavorful base for the rice and adds depth to the overall dish.
4. Add Rice and Seasoning (The Flavor Infusion): Add the drained rice to the pot along with the turmeric, cumin, onion powder, salt, and pepper. Stir the rice and spices for 1 minute, until the rice is lightly toasted and coated with the spices. Toasting the rice slightly enhances its flavor and aroma. 
5. Add Chicken Stock (The Flavor Liquid): Pour the chicken stock into the pot and bring it to a boil. Once the liquid is boiling, reduce the heat to low, cover the pot with the lid, and let the rice simmer undisturbed for 15 minutes. Using chicken stock instead of water adds a richer flavor to the rice.
6. Add Peas (The Veggie Addition): After 15 minutes, stir in the frozen peas. Cover the pot again and let it sit for another 5-10 minutes. The residual heat from the rice will gently cook the peas.
7. Fluff the Rice (The Texture Touch): Before serving, fluff the rice with a fork. Fluffing the rice separates the grains and prevents them from clumping together.

Green Sauce (The Flavor Bomb):

1. Blend Ingredients (The Flavor Fusion): Add all the ingredients for the green sauce – fresh cilantro leaves, mayonnaise, sour cream (or Greek yogurt), jalapeño chiles (remember to remove seeds for less heat), garlic cloves, olive oil, and fresh lemon or lime juice – to a blender.
2. Pulse and Blend (The Creamy Transformation): Pulse the ingredients a few times to chop them roughly, then blend until the sauce is smooth and creamy.
3. Taste and Adjust (The Flavor Perfection): Taste the sauce and adjust the seasoning as needed. Add more salt and pepper if necessary. You can also add more lime or lemon juice for extra tanginess or a touch more olive oil for a smoother consistency.

Serve (The Grand Finale):

1. Assemble Plates (The Plating Presentation): Divide the Peruvian yellow rice evenly among serving plates.
2. Top with Chicken (The Protein Centerpiece): Place the grilled or baked chicken pieces on top of the rice.
3. Drizzle with Sauce (The Flavor Drizzle): Drizzle the vibrant green sauce generously over the chicken and rice.
4. Garnish (The Finishing Touch): You can garnish the plates with a few extra cilantro sprigs or a sprinkle of chopped red onion for added visual appeal.
5. Enjoy (The Delicious Reward): Serve immediately and enjoy the explosion of flavors!