Generously rub the chicken thighs or breasts with salt and freshly ground black pepper. Allow to rest for about 10 minutes.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 4-5 minutes on each side until golden brown.

In the same skillet, add another splash of olive oil if needed and sauté chopped yellow onion for about 5 minutes until translucent.

Add minced garlic and ground cumin to the pan, cooking for about 1 minute until fragrant.

Stir in the ají amarillo paste and cook for 2 more minutes to enhance the sauce.

Pour in chicken broth, scraping down the browned bits from the skillet. Simmer for about 5 minutes.

Add heavy cream or evaporated milk, stirring until the sauce is silky smooth and slightly thickened.

Return the seared chicken pieces to the skillet, spooning the sauce over each piece. Simmer for another 5 minutes.

Adjust seasoning with more salt, pepper, or sugar to taste. Garnish with chopped cilantro and serve.