Spatchcock the chicken by placing it breast-side down on a cutting board and cutting along both sides of the backbone. Flip to breast-side up and press down firmly on the breastbone to flatten.

Make the garlic-lime marinade by combining minced garlic, lime zest and juice, white vinegar, olive oil, soy sauce, aji amarillo paste, smoked paprika, ground cumin, dried oregano, salt, and black pepper in a mixing bowl. Stir until emulsified.

Rub the garlic-lime marinade all over the spatchcocked chicken, ensuring it's coated thoroughly. Place in a resealable plastic bag or dish and refrigerate for at least 4 hours, ideally overnight.

Preheat the oven to 425°F (220°C). Remove chicken from the refrigerator, place skin-side up on a wire rack over a baking sheet, and roast for 45-50 minutes until golden-brown and crispy. Check for 165°F (75°C) internal temperature.

Make the green sauce by blending cilantro, jalapeños, garlic, lime juice, mayonnaise, olive oil, and salt in a food processor until smooth.

Let the chicken rest for about 10 minutes after roasting. Carve into serving pieces and serve with the green sauce and Peruvian sides.