Season chicken thighs with salt and pepper.

Brown chicken thighs in olive oil in a large skillet.

Transfer browned chicken to a Dutch oven or pressure cooker.

Cut potatoes into large dice.

Cut yucca root (or Yukon gold potato) into large dice.

Cut corn into 1-inch rounds.

Add potatoes, yucca (or Yukon gold potato), and corn to the pot with the chicken.

Season with salt, pepper, and cayenne pepper (if using).

Pour chicken stock into the pot.

Chop onion.

Mince garlic cloves.

Cook chopped onions and minced garlic in the skillet until the onion is translucent (about 5 minutes).

Pour 1 cup of water into the skillet to loosen any bits stuck to the bottom.

Pour the onion-garlic mixture into the pot.

Cover the pot and cook over medium heat for 40 minutes in a Dutch oven or 30 minutes in a pressure cooker (reduce heat after pressure builds).

Once cooked, taste and adjust seasoning if needed.

Stir in heavy cream and capers.

Stir in cilantro (if desired).

Ladle the soup into bowls.

Serve with avocado on the side.