Start by patting dry 2-3 chicken thighs or breasts with paper towels. Rub them generously with salt and black pepper. Let the seasoned chicken rest for about 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, cooking for 4-5 minutes on each side until golden brown. Transfer to a plate and keep warm.

In the same skillet, add more olive oil and the finely diced yellow onion. Sauté for about 5 minutes until translucent. Add 2 minced garlic cloves and 1 teaspoon of ground cumin, cooking for another minute.

Stir in 3-4 tablespoons of ají amarillo paste and cook for 2 minutes. Gradually add 1 cup of chicken broth and bring to a gentle simmer.

Reduce heat to low and pour in ½ cup of heavy cream or evaporated milk. Stir until smooth and slightly thickened, about 3 minutes.

Return the seared chicken to the skillet, spooning sauce over each piece. Simmer for an additional 5 minutes, tasting for seasoning.

Sprinkle fresh cilantro over the top and serve hot alongside cooked rice, quinoa, or fried plantains.