Season the chicken with salt and black pepper. Allow it to rest for about 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. Remove from the skillet.

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

Stir in the ají amarillo paste and cook for 2 minutes. Pour in the chicken broth and scrape the bottom of the skillet. Bring to a simmer and add the heavy cream, cooking until smooth.

Return the seared chicken to the skillet and let it simmer in the sauce for an additional 5 minutes. Taste and adjust seasoning, adding sugar if it feels too spicy.

Garnish with fresh cilantro and serve with white rice, quinoa, or fried plantains.