In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about 1/4 of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.

Preheat grill to medium-high, or preheat oven to 450°F. This would also be a good time to make rice, if serving with rice.

Grill the chicken on both sides for at least 5-7 minutes per side or until cooked through to 165°F. Brush with the reserved marinade halfway through.

Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165°F. Brush with the reserved marinade halfway through.

Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover and rest for 5-10 minutes. Fluff with a fork before serving.

Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.

Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!