In a large bowl, combine the chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix thoroughly and let it marinate for at least 30 minutes.

Heat a skillet over medium-high heat and add vegetable oil. Sear the marinated chicken for about 5-7 minutes on each side until golden brown.

Blend Roma tomatoes, red bell pepper, a small onion, and scotch bonnet peppers into a smooth puree to prepare the sauce base.

Fry the tomato paste in the skillet over medium heat for 2 minutes until deepened in flavor.

Pour the blended mixture into the skillet, reduce heat to medium-low, and simmer for about 10 minutes.

Add garlic powder, ginger powder, and bouillon cube to the sauce, mixing well and simmering for another 5 minutes.

Return the seared chicken to the sauce, cover, and let simmer for 25-30 minutes on low heat.

Garnish with freshly chopped parsley or cilantro before serving hot over fluffy rice, alongside fried plantains or boiled yams.