Begin by seasoning your boneless chicken thighs or breasts generously with salt and black pepper. Allow the chicken to sit for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the seasoned chicken to the skillet and cook for 4 to 5 minutes on each side, or until golden brown and cooked through.

Remove the chicken from the skillet and set it aside on a plate to rest.

In the same skillet, add a diced yellow onion and sauté for about 3-4 minutes until it becomes translucent. Then, add minced garlic and a pinch of ground cumin, stirring for another minute until golden.

Stir in aji amarillo paste and sauté for 2 minutes. Pour in chicken broth, scraping up any browned bits at the bottom of the skillet.

Add heavy cream or evaporated milk, letting the mixture simmer gently for 5 minutes until smooth and creamy.

Return the cooked chicken to the skillet, spooning sauce over the pieces. Let everything simmer for an additional 5 minutes on low heat.

Garnish with fresh cilantro and serve over white rice or quinoa, pairing with fried plantains.