Peel potatoes and cut them in half. Place in a pot of water and bring to boil. Once they’re fork tender, remove them from water, let them cool, and use a ricer or potato masher to mash the potatoes until a smooth consistency (mash potatoes consistency).
For the chicken, use skinless boneless chicken breast cut into 2-inch pieces, place it in a saucepan in water, enough to cover the chicken. Add a pinch of salt and bring to boil under medium-high heat, then reduce the heat and cook for about 10 minutes.
Cook vegetables as directed in the bag.
Mix aji chili paste and lime juice, combine with potatoes, until it’s well combined. You will see the color change to yellow, add salt to taste.
Shred chicken, then combine with vegetables and mayo.
In a baking dish, layer half of the potatoes (bottom layer), layer the chicken salad (middle layer), then layer the other half of the potatoes (top layer). You are done! Ready to serve. I like to cut it into squares for serving.