Begin by placing the chicken pieces in a large mixing bowl. Sprinkle generously with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Toss to coat. Allow to marinate for at least 30 minutes.

Heat a large skillet over medium-high heat and add vegetable oil to coat the bottom. Once shimmering, add marinated chicken pieces in a single layer. Sear for 5–7 minutes per side until golden brown. Remove and set aside.

In a blender, combine Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth. Set aside.

In the same skillet, lower heat to medium and add tomato paste. Cook for 2 minutes, stirring constantly. Pour in blended tomato mixture and reduce heat to a simmer.

Allow the blended mixture to cook for about 10 minutes, stirring occasionally until thickened.

Add garlic powder, ginger powder, bouillon cube, and additional salt to taste into the thickened sauce. Stir well. Return seared chicken to skillet, coating in sauce.

Cover and let simmer for 25 to 30 minutes on low heat until chicken is tender and flavors meld. Baste occasionally.

Once cooked, garnish with freshly chopped parsley or cilantro. Serve with rice, fried plantains, or yams.