In a small bowl, make the sauce by mixing together the sour cream, lime juice, half of the chopped jalapeno, and some salt. Add a splash water if necessary to thin it out so that it can be drizzled. Set aside.

Heat half of the oil in a pot over medium heat. Add garlic and half of the spices, stir, and cook until fragrant, about 1 minute.

Add rice and water to the pot with some salt. Bring to a simmer, cover, and reduce heat to low. Cook until rice is tender, about 15-20 minutes (check the rice package for what time they recommend). Set aside when done.

Season chicken on all sides with remaining spices and some salt.

Heat remaining oil in a skillet over medium heat. Add chicken and cook until browned and cooked through, about 3-5 minutes per side. Set aside to rest.

Stir tomatoes and remaining jalapeno into the rice.

Spoon rice onto a dish and top with chicken. Drizzle sour cream sauce on top and serve.