Pat chicken thighs dry. Toss with olive oil, salt, smoked paprika, cumin, garlic powder, onion powder, pepper, and lime juice.
In a pot, heat olive oil (or butter). Stir in rice and turmeric for 30 seconds. Add broth and salt. Bring to a boil, cover, reduce to low, and cook 15 minutes. Stir in peas, cover, and rest 5 minutes. Fluff.
Blend cilantro, sour cream, mayo, garlic, lime juice, salt, pepper, and 2 tbsp water until smooth. Add more water until spoonable and creamy.
Grill over medium-high heat 5–7 minutes per side until nicely charred and cooked through (165°F). (Stovetop option: sear in a hot skillet 6–8 minutes per side.)
Spoon yellow rice onto a platter, top with chicken, drizzle with creamy cilantro sauce, and sprinkle with fresh cilantro.
Notes
Use Greek yogurt for a lighter sauce option.
Thaw frozen peas before adding to rice.
Adjust water in the sauce for desired consistency.