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Whisk together 2 tablespoons olive oil, soy sauce, distilled vinegar, kosher salt, pepper, aji amarillo paste, aji panca paste, and garlic.
Cut the backbone out of the chicken and split the chicken in half. Pat dry with paper towels then place the chicken in a flat dish and spread the marinade on the outside and under the skin and on all sides. Cover with plastic wrap and refrigerate. Note: marinate at least 6 hours but preferably overnight.
Preheat oven to 475°F and set the rack to the middle level.
Remove the chicken from the fridge 1 hour prior to roasting. Pat the chicken with paper towels to remove excess moisture and place the chicken halves, skin side up on a wire rack lined baking sheet or roasting pan. Rub the remaining 2 tablespoons of olive oil all over the skin.
Roast the chicken for 10 minutes then lower the heat to 425°F and continue to roast until the internal temperature of the thickest part of the breast meat registers 160°F (about 45 minutes total cooking time).
Allow the chicken to rest for 5 minutes before cutting. Carve the chicken into pieces and serve on a platter with the green sauce on the side.
Place all of the green sauce ingredients into a food processor and blend until smooth. Taste test and season with salt and pepper if required. If you want a hotter paste, simply add another jalapeno pepper.