For the chicken marinade: Puree 5 cloves of garlic, soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth.

Place the chicken thighs in a large ziploc bag. Pour the marinade over the chicken, seal the bag, and massage to coat. Refrigerate for at least 8 hours, or up to 24 hours.

For the green sauce: Combine jalapeños, cilantro, green onions, 2 cloves of garlic, mayonnaise, Greek yogurt, 1 tablespoon lime juice, salt, and 1/4 teaspoon black pepper in a blender or food processor. Process until smooth.

With the motor running, slowly drizzle in the 2 tablespoons of olive oil until fully combined. Transfer the sauce to a bowl and refrigerate until ready to serve.

To grill the chicken: Preheat your grill to medium-high heat (around 350°F). Remove chicken from the marinade, shaking off excess. Place chicken on the grill grates. Close the lid and cook for 5-6 minutes. Flip the chicken thighs and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.

Alternatively, to roast the chicken: Preheat your oven to 500°F. Place chicken pieces in a 13x9 inch roasting pan and add 1 cup of water. Bake uncovered for 30 minutes. Tent the pan with foil and cook for an additional 15 minutes, or until the internal temperature reaches 165°F.

Serve the cooked Peruvian chicken with the creamy green sauce on the side.