In a spacious bowl, season the chicken pieces with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Let it marinate for at least 30 minutes.

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

In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth to create the sauce.

In the same skillet, add more oil if needed, then add the tomato paste and fry for about 2 minutes. Pour in the blended mixture and simmer for around 10 minutes.

Once thickened, add garlic powder, ginger powder, and bouillon cube. Stir well and adjust salt as needed.

Return the seared chicken to the skillet and let everything simmer gently for about 25-30 minutes, occasionally basting the chicken.

Once the chicken is tender, sprinkle with chopped parsley or cilantro and serve hot over fluffy rice or alongside fried plantains.