Begin by rubbing the chicken thighs or breasts with salt and black pepper to enhance their flavor. Let them rest for about 10 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the seasoned chicken for 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil and reduce the heat to medium. Add the finely diced yellow onion and sauté for about 5 minutes until translucent and softened.

Stir in the minced garlic and ground cumin into the sautéed onions and cook for an additional minute until fragrant.

Add the ají amarillo paste to the skillet and stir well. Cook for about 2 minutes to meld the flavors.

Pour in the chicken broth, scraping the browned bits from the bottom of the skillet. Bring to a gentle simmer for about 5 minutes.

Lower the heat, pour in the cream or evaporated milk, stirring until smooth. Let the sauce simmer gently for another 5 minutes until slightly thickened.

Return the seared chicken to the skillet, spooning the sauce over the pieces. Allow to simmer together for about 5 minutes.

Taste the sauce and adjust seasoning as necessary, adding the optional sugar if needed. Garnish with fresh cilantro and serve alongside rice, quinoa, or fried plantains.