Pat the chicken thigh pieces dry with paper towels. In a large bowl, whisk together the aji panca paste, minced garlic, ground cumin, dried oregano, white vinegar, 2 tablespoons of olive oil, kosher salt, and black pepper until well combined. Add the chicken pieces to the marinade, tossing to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for maximum flavor.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. While the chicken marinates, cut the red onion and bell pepper into roughly 1-inch pieces, similar in size to the chicken. If you soaked wooden skewers, drain them.

Thread the marinated chicken pieces, red onion, and bell pepper onto the skewers, alternating them for even cooking and a beautiful presentation. Don't pack them too tightly, as this helps them cook evenly.

Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking.

Place the skewers on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (no longer pink inside) and has beautiful char marks on all sides. The internal temperature of the chicken should reach 165°F (74°C).

Remove the Peruvian chicken skewers from the grill and let them rest for a couple of minutes. Serve hot with fresh lime wedges for squeezing over the top.