Prepare a hot frying pan for frying the chicken breast. Place 2 Tablespoons of corn oil In the frying pan over a medium to high flame.
Coat or Dress the chicken breast with powdered seasoning (not bread-crumbs). You can use Maggi complete seasoning, Adobo or similar powdered “all season”.
Fry the chicken breasts for about 3 minutes each side. Add ½ cup of water and the ½ chicken broth cube by breaking it into a powder with your fingers over the pan. Place a lid over you pan and cook on a low to medium flame for an additional 8 minutes. Turn off and remove chicken breasts (save the broth or liquid contents that is in the pan for later use). You may want to place the chicken on a paper towel covered plate to drain off the oil. Cut the breasts into portions or ½ inch cubes / strips.
In a new frying pan add the other Tablespoon of Corn oil and place over a low flame.
Fry the chopped onions for 2 to 3 minutes. Now add the cumin, oregano and the liquid you have reserved from when you fried the chicken breasts. Also add red wine and 1 teaspoon of fresh lime-juice. Cook or simmer on a low flame for a few minutes, sufficient to blend and integrate everything in the pan and evaporate some of the water. Turn off and allow to cool down.
In a mixing bowl, add the ½ cup of mayonnaise, 1 teaspoon of lime juice, raisins, 1 tablespoon of tomato paste and salt & pepper to taste.
Add this mayonnaise mixture in your bowl to the pan and mix well.