In a medium bowl, combine olive oil, cumin, paprika, and garlic powder to create a marinade. Coat the chicken breasts and marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated.

In a large skillet, heat 1 tablespoon of olive oil, add long-grain rice and turmeric, stir for 2 minutes. Pour in chicken stock, bring to boil, reduce heat, cover, and simmer for 15 minutes.

During the last 5 minutes of rice cooking, fold in frozen peas into the rice.

Preheat grill or oven to 375°F (190°C). Cook marinated chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest before slicing.

Prepare the green sauce by blending cilantro, jalapeño, garlic, lime juice, and olive oil until smooth.

Fluff the rice, plate it, top with sliced chicken, and drizzle with green sauce. Garnish with cilantro or lime wedges.