In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ 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.

When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. 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 165ºF. 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 165ºF. 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 with lid 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!