Heat 1 teaspoon olive oil in a small skillet over medium heat.

Saute chopped onion in the skillet for about 5 minutes, or until softened.

In a bowl, combine diced leftover chicken, diced cooked potato, cooked peas and carrots, and the sauteed onion.

Set the mixture aside.

Heat the remaining olive oil in the same skillet over medium heat.

Add diced tomatoes, minced garlic, finely chopped green onion, minced cilantro, ground cumin, sazon goya, and salt to the skillet.

Saute the mixture until it becomes mushy, about 5-7 minutes.

Add the tomato mixture to the chicken mixture and stir to combine thoroughly.

Place 1 tablespoon of the filling in the middle of an empanada disk.

Pinch the edges of the empanada disk to seal the filling inside.

Start by bringing up the middle of the disk, then pinching one side closed, and then moving to the other side to ensure a secure seal. Add more filling if there is room.

Heat at least 1 inch of canola oil or other oil in a clean skillet, or use a deep fryer, over medium-high heat to 350°F (175°C).

Carefully place the empanadas in the hot oil.

Cook the empanadas until they are golden brown on each side, turning once to ensure even cooking.

Remove the cooked empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the empanadas within a couple of hours, either hot or at room temperature.

Drizzle the filling with fresh lime juice, hot pepper sauce, or any piquant sauce as you eat.