Begin by seasoning the chicken thighs with salt, pepper, cumin, and paprika on all sides. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, sear the chicken thighs for about 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.

In the same skillet, lower the heat to medium and add the sliced onions and minced garlic. Sauté for 2-3 minutes until the onions turn translucent and the garlic becomes fragrant. Scrape up any browned bits from the bottom of the pan to enhance the flavour.

Add the sliced red and green bell peppers to the skillet and continue cooking for 3-4 minutes until they begin to soften. Stir in the diced tomatoes, allowing them to break down slightly and release their juices.

Return the seared chicken thighs to the skillet, nestling them among the vegetables. Pour in the chicken stock, ensuring the chicken is partially submerged. Cover the skillet with a lid and simmer over low heat for 20 minutes, allowing the flavours to meld and the chicken to cook through.

While the chicken simmers, combine the heavy cream and sour cream in a small bowl, whisking until smooth. This ensures a creamy texture without lumps when added to the sauce.

Once the chicken is cooked through (internal temperature should reach 165°F/74°C), reduce the heat to low and gently stir in the cream mixture. Simmer uncovered for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Sprinkle freshly chopped cilantro over the dish for a burst of colour and flavour. For a tangy twist, squeeze lime juice over the chicken before serving.

Serve Pollo en Crema warm with a side of white rice or fresh corn tortillas to soak up the creamy sauce. Garnish with additional cilantro, and pair with a crisp salad or refried beans for a complete meal. For an authentic touch, offer lime wedges and hot sauce on the side to cater to individual tastes.