• 1 chicken, cut in pieces, cut in half, or butterflied

For chicken

• 6 cloves garlic, finely grated or minced
• 3 tablespoons soy sauce
• 1 tablespoon aji amarillo paste (hotter than jalapeños, akin to Tabasco or cayenne, in the middle of the Scoville heat spectrum; can substitute with sriracha, sambal, or other chili paste)
• 1 tablespoon lime juice
• 1 teaspoon aji panca paste (sweet, hot, and slightly smokey, less hot than aji amarillo; can substitute with pasilla or other chili paste)
• 1 teaspoon Dijon mustard
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• ½ teaspoon fine sea salt
• extra virgin olive oil, as needed

For sauce

• 1 cup cilantro leaves and tender stems
• 3-4 jalapeños, seeded and diced
• ¼ cup crumbled feta or cotija cheese (1 ounce)
• 1 clove garlic, chopped
• 1½ tablespoons lime juice (more to taste)
• 2 teaspoons chopped fresh oregano or basil
• ¾ teaspoon fine sea salt (more to taste)
• ½ teaspoon Dijon mustard
• ½ tablespoon aji amarillo paste (or other chili paste)
• ½ teaspoon honey
• ½ teaspoon ground cumin
• ½ cup extra virgin olive oil