Rinse and pat dry the chicken thighs or breasts. Season generously with salt and freshly ground black pepper. Let rest for about 10 minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken for 4-5 minutes per side until golden brown. Remove and keep warm.

In the same skillet, add more oil if needed and reduce heat to medium. Sauté the chopped yellow onion until translucent, about 5 minutes. Stir in garlic and ground cumin, cooking for another minute.

Stir in the ají amarillo paste, allowing it to cook for about 2 minutes. Slowly pour in 120 ml of chicken broth while scraping the bottom of the pan. Bring to a boil, then simmer gently.

Pour in 120 ml of cream or evaporated milk, stirring until the sauce is smooth. Return the chicken to the skillet and let everything simmer together for 5 minutes.

Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or a pinch of sugar. Serve hot, garnished with chopped cilantro.