Season the boneless, skinless chicken thighs or breasts with salt and black pepper on both sides. Allow to rest at room temperature for about 10 minutes.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, sear the chicken for 4–5 minutes on each side until golden brown. Remove chicken and set aside.

In the same skillet, add more olive oil if needed, then sauté diced yellow onion for about 5 minutes or until translucent. Add minced garlic and cumin, cooking for an additional minute.

Stir in ají amarillo paste and cook for 2 minutes. Pour in chicken broth and scrape browned bits from skillet. Bring to a gentle simmer.

Incorporate heavy cream or evaporated milk into the sauce, stirring until smooth and slightly thickened, approximately 3–4 minutes.

Return the seared chicken to the skillet and spoon sauce over. Simmer for an additional 5 minutes, then adjust seasoning with salt and pepper.

Remove from heat, garnish with cilantro, and serve warm alongside rice, quinoa, or fried plantains.