Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and brown. Remove potatoes from the skillet and set aside with the chicken.
Reduce heat to medium. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and Aji Amarillo paste, cooking for another minute until fragrant.
Pour in the evaporated milk and chicken broth, stirring to combine and scrape up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer.
Return the cooked chicken and potatoes to the skillet, stirring to coat them evenly with the creamy sauce. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro. Serve immediately, garnished with extra cilantro if desired.
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