In a mixing bowl, combine the chicken breasts with minced garlic, aji amarillo paste, lime juice, chopped cilantro, salt, and pepper. Allow this to marinate for at least one hour.

In a separate bowl, whisk together mayonnaise and Greek yogurt until smooth and creamy. Then, mix in chopped cilantro and lime juice, adjusting seasoning to taste.

Rinse the jasmine rice under cold water to remove excess starch. In a saucepan, add the rinsed rice and chicken broth. Bring it to a boil, reduce heat to low, cover, and cook for about 15 minutes.

Preheat your grill or oven to 400°F. Grill the marinated chicken for about 6–7 minutes on each side or bake for 25–30 minutes on a greased baking sheet.

Once the rice is done, fluff it gently with a fork. On a serving plate, layer the rice, place the grilled chicken on top, and drizzle with the aji verde sauce.

Transfer your beautifully plated meal to the dining table, garnishing with extra aji verde sauce for added flavor.