Season chicken thighs with 1 1/2 tsp salt and 1 1/2 tsp pepper. Heat oil in large skillet set over medium-high heat; cook chicken for 12 to 15 minutes or until browned. Remove from skillet; set aside.
Add onion, garlic, aji amarillo paste, cumin and turmeric to skillet; cook for 8 to 10 minutes or until tender and fragrant.
Add chicken broth, beer and cooked rice to skillet; bring to boil. Reduce heat to medium-low; cook for 35 to 40 minutes, stirring occasionally, or until rice is tender and liquid is absorbed. Stir in lime zest, lime juice, carrots, peas, corn kernels and remaining salt and pepper in last 10 minutes of cooking. Garnish with cilantro.
Top with sliced avocado, pickled red onions and a sprinkle of red chili flakes if desired.