Heat 2 teaspoons of olive oil in a large pot over medium heat, add 1 cup minced red onion and 1/2 cup minced red pepper, and cook until the onions are translucent.

Heat the remaining 2 teaspoons of olive oil, add 1 pound chicken breast, and cook for 2 minutes on each side.

Add the cooked vegetables, 3 cups chicken broth, 1 1/2 cups potatoes, 1/2 cup brown rice, 1/2 cup frozen peas, lime juice, cumin, bay leaf, and sea salt to the pot, and bring to a boil.

Reduce heat to a simmer, cover the pot, and cook for about 35 minutes, until the chicken is cooked through and the rice is almost done.

Combine cilantro leaves, aji amarillo paste, scallions, garlic, and the remaining 1 cup chicken broth in a blender, and pulse until well combined.

Remove the cooked chicken from the pot, shred it, and return it to the pot.

Add the blended cilantro mixture to the pot, stir until well combined, and continue to cook for another 5 to 10 minutes.

Ladle the hot soup into bowls and garnish with additional cilantro leaves, fresh lime wedges, and minced scallions as desired.