Start by rubbing the chicken thighs or breasts with salt and freshly cracked black pepper. Allow to rest for about 10 minutes.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until cooked through.

In the same skillet, add more oil if needed, and sauté chopped yellow onion for about 5 minutes until translucent. Add minced garlic and ground cumin, stirring for 1 additional minute.

Stir in the ají amarillo paste, cooking for 2 minutes. Pour in the chicken broth and bring to a gentle simmer.

Reduce to low heat, add heavy cream/e evaporated milk, stir until smooth. Return the chicken to ensure it's well-coated with the sauce. Simmer for an additional 5 minutes.

Garnish with freshly chopped cilantro and serve over rice or quinoa, or with crispy plantains.