Rinse and pat dry the chicken. Season with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Marinate for 30 minutes at room temperature or up to 2 hours in the fridge.

Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces in batches until browned on both sides, about 3–4 minutes per side, then transfer to a plate.

Chop the Roma tomatoes, red bell pepper, red onion, and scotch bonnet peppers, then blend into a smooth sauce.

In the same skillet, fry the tomato paste for about 2 minutes to caramelize it, then add the blended tomato mixture. Cook for 10 minutes.

Add garlic powder, ginger powder, bouillon cube, and adjust salt. Return the browned chicken pieces to the skillet, cover, and simmer for 25–30 minutes until the chicken is tender.

Taste and adjust seasoning, then serve hot with white rice, fried plantains, or cauliflower rice.