Combine 1 tbsp aji amarillo paste, 1 tbsp lime juice, olive oil, cumin, paprika, and salt. Coat the chicken and marinate while the rice cooks.

Blend yogurt, cilantro, jalapeño, garlic, mayonnaise, remaining aji amarillo paste, and remaining lime juice until smooth. Thin with water as needed.

Cook chicken in a hot skillet or grill pan for 6–8 minutes per side, to 165°F. Rest 5 minutes and slice.

Divide rice among four bowls. Add romaine, avocado, and chicken. Spoon over aji verde and serve with lime.