Marinate the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion for at least 30 minutes or up to 2 hours.

Heat vegetable oil in a skillet over medium-high heat. Sear marinated chicken for about 5-7 minutes on each side until golden brown, then remove and set aside.

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

In the same skillet, add more oil if needed, then add tomato paste and fry for about 2 minutes.

Pour in the blended tomato mixture, stir well, and simmer for about 10 minutes until it thickens.

Reduce heat and mix in garlic powder, ginger powder, bouillon cube, and salt. Let simmer for another 5 minutes.

Return browned chicken to the skillet, cover and simmer on low for 25-30 minutes until chicken is tender.

Garnish with chopped parsley or cilantro and serve warm over fluffy rice or with sweet fried plantains.