In a large bowl, whisk together olive oil, minced garlic, lime zest and juice, cumin, smoked paprika, turmeric, oregano, salt, pepper, and aji amarillo paste if using.

Pat the chicken pieces dry with paper towels. Add chicken to the marinade and rub thoroughly. Marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge.

In a blender, combine cilantro, jalapeño, Greek yogurt, olive oil, lime juice, garlic, and Parmesan or queso fresco if using. Blend until smooth, adding water as needed.

Taste and adjust salt, lime, or heat. Transfer to the fridge.

Preheat oven to 425°F (220°C). Arrange marinated chicken on a roasting rack, skin-side up, and roast for 30–40 minutes until fully cooked.

For stovetop cooking, sear chicken in a skillet, then finish in the oven.

For stovetop only, cover and simmer in a skillet with broth until cooked through.

Sauté onion and carrot in oil until softened. Add rice and cook for 1–2 minutes, then add broth and bay leaf.

Bring to a boil, then reduce to low and simmer covered for 15–18 minutes. Let steam off the heat for 5–7 minutes.

Stir in peas in the last few minutes if using.

Arrange rice on a platter, top with chicken, and drizzle with green sauce. Serve extra sauce on the side.