Prepare the marinade for the chicken: In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and turmeric (if using).

Rub the marinade all over the spatchcocked chicken, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.

Preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.

Place the marinated chicken skin-side down on the grill. Cook for 10-15 minutes until the skin is golden and crispy.

Flip the chicken and reduce the heat to medium. Continue grilling for another 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).

While the chicken is cooking, prepare the Creamy Green Sauce: In a blender or food processor, combine fresh cilantro, parsley, lime juice, chopped jalapeño, garlic cloves, mayonnaise, Greek yogurt, ground cumin, salt, and black pepper. Blend until smooth and creamy.

Taste the sauce and adjust the seasoning if necessary (e.g., more lime juice or salt). Transfer the sauce to a serving bowl and refrigerate until ready to serve.

Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Serve the grilled chicken with the Creamy Green Sauce on the side. Enjoy!