Begin by ensuring your boneless, skinless chicken thighs or breasts are ready. Rub the chicken generously with salt and freshly cracked black pepper, making sure to coat all sides. Let the seasoned chicken rest for about 10 minutes at room temperature.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat until shimmering. Carefully add the chicken to the pan and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add a splash more olive oil if needed, then toss in the minced yellow onion. Sauté for about 5 minutes until the onion becomes translucent. Add the minced garlic and ground cumin, stirring for about 1 minute until aromatic.

Stir in the ají amarillo paste, cooking for 2 minutes. Slowly pour in the chicken broth, scraping any brown bits to deglaze the pan. Bring the mixture to a gentle simmer, then stir in the heavy cream until smooth.

Return the seared chicken to the skillet, spooning the ají amarillo sauce over the pieces. Simmer for about 5 minutes, allowing the chicken to soak up flavors and the sauce to thicken slightly.

Garnish with freshly chopped cilantro and serve over cooked rice, quinoa, or with fried plantains.