Start by seasoning the chicken generously with salt and black pepper. Let it rest for about 10 minutes.

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

In the same skillet, add another tablespoon of olive oil if needed. Add the diced onion and sauté for 5 minutes until translucent. Add minced garlic and cumin, cooking for another minute.

Stir in the ají amarillo paste and cook for 2 minutes. Gradually add chicken broth, scraping browned bits. Bring to a simmer, then stir in the cream and cook until thickened, about 3-4 minutes.

Return chicken to the skillet and let simmer in the sauce for 5 minutes. Adjust seasoning as needed.

Sprinkle chopped cilantro on top and serve warm with sides of your choice.