Combine 1 tbsp aji amarillo paste, 1 tbsp lime juice, olive oil, cumin, paprika, and salt.

Coat the chicken with the mixture and marinate while the rice cooks.

Blend yogurt, cilantro, jalapeño, garlic, mayonnaise, remaining aji amarillo paste, and remaining lime juice until smooth.

Thin the aji verde sauce with water as needed.

Cook chicken in a hot skillet or grill pan for 6-8 minutes per side, until it reaches 165°F internal temperature.

Rest the cooked chicken for 5 minutes and then slice it.

Divide rice among four bowls.

Add romaine, avocado, and sliced chicken to each bowl.

Spoon over the aji verde sauce and serve with lime wedges.