Rub the chicken thighs or breasts with salt and black pepper thoroughly. Let them rest for 10 minutes.

Heat a large skillet over medium-high heat and add olive oil. Cook the seasoned chicken for about 4-5 minutes on each side until golden brown. Remove and keep warm.

In the same skillet, add more olive oil if needed and reduce heat to medium. Sauté diced yellow onion for about 5 minutes until translucent. Add minced garlic and ground cumin, cooking for an additional minute.

Stir in the ají amarillo paste and cook for 2 minutes. Pour in chicken broth and scrape the skillet bottom. Bring to a simmer.

Lower heat and add heavy cream or evaporated milk, stirring until smooth and slightly thickened for about 3-4 minutes.

Return the seared chicken to the skillet and simmer for 5 minutes, spooning sauce over it. Adjust seasoning and add optional sugar if desired.

Garnish with chopped cilantro and serve over cooked white rice or quinoa.