Place a wire rack over your sink. Arrange chicken, skin-side up, on the rack in a single layer with space in between. Pour boiling water over the chicken skin until it stops contracting. This step will help the skin crisp in the oven.

In a large liquid measuring cup, combine the soy sauce, garlic, aji amarillo paste, lime juice, lime zest, chile powder, cumin, Dijon, honey, salt, and pepper. Stir well until fully combined.

Place chicken in a plastic zipper-lock bag or container with a lid. Add the prepared marinade and turn to coat. Refrigerate for at least 4 hours, or up to 24 hours.

When ready to cook, heat the oven.

After marinating, remove the chicken from the bag and dry well with paper towels to help ensure crispy skin.

Place the chicken skin-side up on a sheet pan in a single layer. Insert the probe into the center of the largest chicken thigh, taking care to avoid the bone.

Place the chicken in the oven, attach the probe, and cook until the probe reaches its target temperature, 15 to 20 minutes.

While the chicken is cooking, make the sauce. In a food processor, combine the cilantro, scallions, jalapeño, garlic, mayonnaise, lime juice, lime zest, aji amarillo paste, Dijon, honey, soy sauce, cumin, and salt.

Purée sauce until smooth and fully combined. Set aside until chicken is ready.

Transfer cooked chicken to a platter and top with scallions and lime zest. Serve with the sauce and lime wedges on the side.