Begin by rinsing the chicken pieces under cold water and patting them dry with paper towels. Season generously with salt and black pepper, and let the chicken rest for about 10 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes on each side until golden-brown. Remove chicken and set aside.

In the same skillet, reduce the heat to medium and add the chopped yellow onion. Sauté for about 5 minutes until soft and translucent.

Add minced garlic and ground cumin to the onions, cooking for 1 minute until fragrant.

Stir in 3 tablespoons of ají amarillo paste, simmer for 2 minutes.

Pour in 120 ml of chicken broth, scraping up browned bits and bringing to a gentle boil.

Add 120 ml of cream, stirring until smooth. Simmer for about 3-4 minutes until slightly thickened.

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

Taste and adjust seasoning as needed, then serve hot garnished with fresh cilantro.