Shred the chicken meat into small pieces and place it into a large bowl, discarding the skin and bones; set aside. Place eggs in a pot of water on the stovetop with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.
Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.
When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.
Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a fork, mince the eggs, cover with plastic wrap, and store in the refrigerator until ready to use.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the onion, peppers, garlic, knorr chicken flavor bouillon, kosher salt, red pepper flakes, paprika, ground black pepper, cumin, and the white part of the green onion.
Cook until the onion and peppers softened, about 10 to 15 minutes. Add the sweet corn and cook for about 3 to 5 minutes until warm through. Remove from heat, add the green part of the green onion and olives, and mix until well combined. Transfer the cooked vegetable mixture into a medium mixing bowl and let it cool to room temperature.
Once the vegetable mixture has cooled, toss it into the large bowl with the shredded chicken. Add the minced hard-boiled eggs and carefully mix to combine everything; taste and adjust the salt and pepper if needed.