Heat the oil in a dutch oven and add onion and garlic. Cook for 3 to 4 minutes until onion is tender and translucent. Reduce heat to low and add the rice. Cook for about a minute stirring constantly making sure the rice doesn't burn.

Add cumin, salt, pepper, cayenne and turmeric, and then add the chicken broth and stir everything together. Bring the mixture to a boil and then reduce the heat to low. Cover, and simmer until the rice is done. Stir in lime juice and cilantro.

Slice the lime and squeeze the juice into a blender. Add tequila, olive oil, salt, garlic, jalapeno, and cilantro. Blend the mixture until totally combined.

Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.

Remove the chicken from the bag and grill it over medium-high heat, flip the chicken and continue grilling until chicken is cooked through, about 5 min per side. Slice the chicken and server over the cilantro and lime rice.

Top with diced tomatoes, jalapenos, cilantro and lime slices.