Creamy avocado base with a hint of yellow aji pepper and lime.
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In a medium mixing bowl, combine the shredded chicken breast with the mayonnaise and Aji Amarillo paste.
Gently fold in the diced carrots, green peas, and red onion until the mixture is evenly coated.
Add one tablespoon of lime juice to the chicken mixture and season with salt and pepper to taste.
Cut the avocados in half lengthwise, remove the pits, and carefully peel off the skin while keeping the halves intact.
Brush the remaining lime juice over the hollowed-out avocado halves to prevent browning.
Place each avocado half on a bed of lettuce or a serving plate and fill the center generously with the chicken salad mixture.
Garnish the top of each stuffed avocado with a slice of hard-boiled egg and a Botija olive.
Serve immediately at room temperature or slightly chilled for the best texture.
