Marinate the chicken:

• In a large bowl, combine the olive oil, cumin, paprika, garlic powder, onion powder, turmeric, oregano, salt, and pepper.
• Add the white vinegar, soy sauce, and lime juice to the bowl and mix well.
• Coat the chicken pieces thoroughly in the marinade and refrigerate for at least 1 hour (or overnight for deeper flavor).

Cook the chicken:

• Preheat your grill, oven, or stovetop grill pan to medium-high heat.
• If using an oven, preheat to 400°F (200°C).
• Grill or roast the chicken for 25-30 minutes (grill) or 35-40 minutes (oven) until the chicken is fully cooked through and the skin is crispy. If grilling, be sure to flip the chicken halfway through for even cooking.
• If you’re cooking on the stove, sear the chicken in a hot pan with a little oil for 5-7 minutes per side until the chicken is golden brown and cooked through.

Prepare the green sauce:

• In a food processor or blender, combine the cilantro, garlic, jalapeño, mayonnaise, sour cream (or Greek yogurt), lime juice, olive oil, and white vinegar.
• Blend until smooth. Add water little by little to achieve your desired consistency (it should be creamy but pourable).
• Season with salt and pepper to taste. Adjust the spiciness by adding more jalapeño if desired.

Serve:

• Once the chicken is cooked and golden, serve it with a generous drizzle of the green sauce on top or on the side for dipping.
• Garnish with freshly chopped cilantro if desired.