1. In a bowl, whisk together the olive oil, minced garlic, lime juice, soy sauce, cumin, paprika, salt, and pepper. Add the chicken thighs and let them marinate for at least 30 minutes, or up to 2 hours for maximum flavor.

2. In a pot, sauté the chopped shallot and minced garlic in butter until softened. Add the rinsed rice and stir for 1 minute. Pour in the chicken broth, bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes, then stir in the frozen peas (if using). Cover and let the rice rest for 5-10 minutes before fluffing with a fork.

3. Preheat your grill or a skillet over medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F.

4. In a blender, combine the cilantro, parsley, jalapeño, garlic, lime juice, olive oil, and a pinch of salt. Blend until smooth and creamy.