1-First, pat dry the 1.5 pounds of boneless, skinless chicken thighs to get a great sear, then season them with 1½ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon cumin.

2-Heat 1 tablespoon of neutral oil in a pan over medium-high heat and cook the chicken until it’s golden brown, about 4-5 minutes on one side and 2-3 minutes on the other side.

3-After removing the chicken, lower the heat and add 1 tablespoon unsalted butter along with 4 minced garlic cloves, cooking for one minute to release their aroma.

4-Stir in 1 cup of half & half (or use milk or chicken broth), stirring occasionally as it warms up.

5-Slowly mix in ¼ cup shredded parmesan cheese on low heat to avoid curdling, letting the sauce thicken nicely.

6-Once thickened, return the chicken and its juices to the pan, cooking for another minute, then garnish with 12-20 finely minced sprigs of fresh cilantro or herbs like parsley or basil.