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In a bowl, toss chicken with cumin, paprika, turmeric, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
Add rice to the pan and stir for 1 minute to coat in the oil and spices. Pour in chicken broth, stir, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Stir in peas and return the cooked chicken to the pan. Cover and cook another 5 minutes, until the rice is fluffy and peas are tender.
Add chopped cilantro and lime juice, fluff with a fork, and season to taste.
Combine all green sauce ingredients in a blender or food processor. Blend until smooth and creamy. Adjust salt or lime juice to taste.
Spoon the chicken and rice into bowls and drizzle generously with the green sauce. Garnish with fresh cilantro and lime wedges.