Preheat oven to 400 degrees. Take the chicken out of the refrigerator to come to room temperature. Place the potatoes in a medium pot with a pinch of salt and enough water to cover. Bring to a boil and cook 25-30 minutes, or until easily pierced with a knife. Drain and let cool slightly.

Toss the broccoli florets on a baking sheet with a drizzle of oil. Season with salt and pepper and place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown and crispy on the edges.

Meanwhile, mince the chives. Mince or grate the garlic. Zest and halve the lime. Mince the jalapeno, removing the seeds and ribs if you prefer less heat.

Make the huancaina sauce: place the garlic, jalapeno, a pinch of salt and a drizzle of oil in a small pile on your cutting board. Using the side of your knife, form a paste by scraping the mixture back and forth across the cutting board while applying pressure. In a small bowl, combine the jalapeno-garlic paste, cream cheese, lime zest, lime juice, half the chives, and 1 tablespoon oil. Stir in enough water to thin to a yogurt-like consistency (start with 1 teaspoon and go up from there). Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with garlic powder, salt, and pepper. Add the chicken to the pan and cook 5-6 minutes per side, until cooked through and juices run clear when pierced with a knife. Let rest for a few minutes, then thinly slice.

Slice the drained potatoes into 1/4-inch slices. Plate the potatoes, broccoli, and the chicken. Drizzle the huancaina sauce over the potatoes and garnish with the remaining chives. Enjoy!