Begin by generously rubbing the chicken thighs or breasts with salt and black pepper, ensuring an even coating. Let them rest for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Sear the chicken for 4-5 minutes on each side, until golden brown and cooked through. Remove and set aside.

Add an additional tablespoon of olive oil if needed, then toss in the diced yellow onion. Sauté for about 5 minutes until the onion is translucent. Add minced garlic and ground cumin, cooking for another minute.

Stir in the ají amarillo paste and allow it to cook for 2 minutes, stirring frequently.

Pour in the chicken broth and scrape up any browned bits. Simmer for about 5 minutes.

Reduce the heat to low and stir in the heavy cream or evaporated milk. Mix well until the sauce is smooth and slightly thickened, about 2-3 minutes.

Nestle the seared chicken back into the skillet, spooning the sauce over each piece. Simmer for an additional 5 minutes.

Garnish with freshly chopped cilantro and serve alongside cooked rice, quinoa, or sweet plantains.