Season the chicken with salt and black pepper and let sit for 10 minutes at room temperature.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through.

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

Stir in ají amarillo paste and cook for 2 minutes. Pour in chicken broth, scraping the skillet to release browned bits. Bring to a gentle simmer for about 3 minutes.

Lower heat and stir in heavy cream or evaporated milk, mixing until smooth and slightly thickened.

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

Plate and garnish with freshly chopped cilantro. Serve with rice, quinoa, or fried plantains.