A flavorful Peruvian-inspired dish featuring tender chicken served with seasoned rice and a tangy green sauce made from cilantro, lime, and spices.

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In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
Add chicken pieces to the pot and season with cumin, paprika, turmeric, salt, and pepper. Brown the chicken on all sides.
Once the chicken is browned, add the rice and stir for a minute to coat it with the spices.
Add the chicken broth and bring it to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is cooked and the chicken is tender.
While the chicken and rice are cooking, prepare the green sauce by blending cilantro, jalapeño, lime juice, mayonnaise, Greek yogurt, white vinegar, honey, and water until smooth.
Once the rice and chicken are ready, serve the chicken on top of the rice and drizzle generously with the green sauce.
Garnish with fresh cilantro before serving.

You can substitute brown rice for white rice for a healthier version.
If you prefer a spicier sauce, leave some seeds in the jalapeño or add extra chilies.
The green sauce can be made ahead and stored in the fridge for up to 2 days.