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In a small bowl, mix cumin, smoked paprika, garlic powder, turmeric, salt, and pepper. Rub the mixture all over the chicken thighs.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.
In the same skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes. Add the rice, stirring to coat it with the oil.
Stir in chicken broth, cumin, turmeric, and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed. Stir in the frozen peas during the last 5 minutes of cooking.
In a blender, combine cilantro, mayonnaise, jalapeño, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
Slice the cooked chicken thighs and serve them over the fragrant rice. Drizzle the zesty green sauce on top or serve it on the side. Garnish with extra cilantro if desired.