Begin by generously seasoning your boneless, skinless chicken thighs or breasts with salt and black pepper. Let the seasoned chicken sit at room temperature for about 10 minutes.

Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for approximately 4-5 minutes on each side until golden brown.

In the same skillet, lower the heat to medium and add the chopped yellow onion. Sauté the onions for about 3-4 minutes until they become translucent.

Add minced garlic cloves and ground cumin to the skillet. Cook for an additional 1-2 minutes until fragrant.

Stir in the aji amarillo paste and cook for about 1 minute, then pour in chicken broth to deglaze the skillet.

Pour in the heavy cream or evaporated milk and stir until smooth. Let the mixture simmer on low heat for approximately 5 minutes.

Return the seared chicken to the skillet and let it simmer for an additional 5 minutes, allowing the chicken to soak up the sauce.

Remove the skillet from heat and sprinkle freshly chopped cilantro over the dish. Serve with cooked white rice or quinoa.