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Begin by peeling and rinsing the potatoes. Slice them into pieces about a quarter to half inch thick.
In a baking dish, combine olive oil and spices. Add the sliced potatoes and mix them well.
Arrange the potatoes in three diagonal rows within the dish. Scatter the sliced onions and tomatoes among the potatoes.
Prepare approximately a pound and a half of chicken cutlets by thinly pounding and slicing them into strips.
For the marinade, mix together lemon juice, olive oil, tomato paste, spices, and two minced garlic cloves. Ensure the marinade is well combined with the chicken strips.
Thread the chicken strips onto wooden skewers in an accordion style, folding the chicken back and forth as you go. Insert a jalapeno piece between the chicken strips on each skewer.
Hang the skewers on the edge of the pan. Cover the pan with parchment paper and seal it tightly with foil.
Preheat your oven to 375° F and place the pan inside. After 25 minutes, check the chicken and baste it with some of the juices.
Return the pan to the oven without the cover.