Method;

1. Take 2 lb of chicken (chicken drumsticks) and make slits on the chicken so that the chicken can marinate well on the inside too. 
2. Add 1 tsp of salt, 2 Tbsp lemon juice, 2 tsp oregano, 1 1/2 tsp red chili powder, 1 tsp cumin powder, 1 tsp garlic flakes, 1 Tbsp oil, and mix everything well. 
3. Marinate the chicken for at least 30 minutes in the refrigerator. 
4. Transfer the chicken to a baking tray. Make sure to arrange the chicken that it is not overlapping on one another. Drizzle the chicken with 1 tsp of oil—Bake at 450 F for 35 minutes. Flip the chicken halfway through the process so that the chicken can cook on both sides. 

To make the guava sauce:

1. Take 1/2 cup (5 oz) of guava paste in a bowl.
2. Add 1 Tbsp of apple cider vinegar or white wine vinegar, 1 Tbsp soy sauce, and some salt to taste.
3. Add 1/4 cup of water and mash it with a fork. 
4. Turn the stove on to medium heat and place a 3-quart pan. Add 1 Tbsp of butter. Once it melts, add the prepared guava sauce. Add 1/2 cup of water so that the guava paste can dissolve into the sauce while cooking. Add 1 tsp chili flakes, 1 Tbsp tomato ketchup, and adjust the water if you need to. 
5. Cook the sauce for 8 minutes or until the sauce thickens inconsistency. It should almost look like store-bought sauce consistency. 

Finishing Step:

1. Add the baked chicken to the sauce. Mix the chicken well with the sauce for about 3 minutes. The sauce coats the chicken thoroughly.
2. Garnish with cilantro (1/2 cup) and serve hot.