In a medium bowl, combine the soy sauce, lime juice, vegetable oil, garlic, aji panca paste, salt, cumin, paprika, oregano, and black pepper to create the marinade paste.

Pat the chicken dry with paper towels and remove any excess fat or giblets.

Carefully loosen the skin over the breast and thighs using your fingers. Rub a generous portion of the marinade under the skin, then apply the remaining marinade over the entire exterior of the bird and inside the cavity.

Place the chicken in a sealed container or resealable bag and refrigerate for at least 4 hours, though 12 to 24 hours is recommended for maximum flavor penetration.

Preheat the oven to 400°F (200°C).

Place the chicken on a roasting rack set inside a roasting pan, breast side up.

Roast for 70 to 80 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is deeply browned.

Remove the chicken from the oven and tent loosely with foil. Allow the bird to rest for 15 minutes before carving to ensure juices redistribute.