In a bowl, mix the diced chicken breast, green peas, diced carrot, shallot, roasted red peppers, cilantro, and lime juice. Season with salt and cayenne, then add mayonnaise and combine. Cover and refrigerate the chicken salad.

Boil the potatoes in salted water until tender. Drain and mash the potatoes in a mixing bowl. Add aji amarillo, olive oil, lime juice, cayenne, and salt. Mash until smooth.

Line four 6-ounce ramekins with plastic wrap. Fill each with mashed potatoes, top with avocado slices, chicken salad, and another layer of mashed potatoes. Refrigerate for at least 1 hour.

Make the sauce by mixing mayonnaise, sour cream, garlic, aji amarillo, and water. Adjust the thickness with water if needed.

Unmold the salads onto plates, remove the plastic wrap, and serve with a drizzle of sauce.