Begin by rubbing the chicken with salt and black pepper, and allow it to rest for about 10 minutes.

In a large skillet, heat olive oil over medium-high heat and sear the chicken for 4-5 minutes on each side until golden brown.

Add more olive oil and sauté the diced yellow onion until translucent for about 5 minutes.

Introduce the minced garlic and ground cumin to the skillet and cook for an additional minute until fragrant.

Add ají amarillo paste and cook for about 2 minutes, stirring often.

Pour in chicken broth, using a wooden spoon to scrape up flavorful bits, and let it simmer for 2-3 minutes.

Reduce heat to low, add heavy cream or evaporated milk, and stir until smooth and slightly thickened.

Return the chicken to the skillet, spooning sauce over it and allowing it to simmer for another 5 minutes.

Taste and adjust seasoning as necessary, garnish with fresh cilantro, and serve over rice, quinoa, or with plantains.