For the Sauce:

• 3 whole jalapeño chiles, roughly chopped
• 1 tablespoon (15 ml) ají amarillo pepper paste
• 1 cup fresh cilantro leaves (1 ounce; 28 g)
• 2 medium cloves garlic
• 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 2 teaspoons (10 ml) fresh juice from 1 lime
• 1 teaspoon (5 ml) distilled white vinegar
• 2 tablespoons (30 ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Chicken:

• 1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8 kg)
• 4 teaspoons (12 g) kosher salt
• 2 tablespoons (18 g) ground cumin
• 2 tablespoons (18 g) paprika
• 1 teaspoon (3 g) freshly ground black pepper
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons (30 ml) white vinegar
• 2 tablespoons (30 ml) vegetable or canola oil