Marinate the Chicken: Combine chicken, salt, black pepper, paprika, curry powder, thyme, and chopped onion in a large bowl. Cover and marinate for 30 minutes to 2 hours.

Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Sear marinated chicken pieces for 5-7 minutes on each side until golden brown. Set aside.

Prepare the Sauce: Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth puree. Set aside.

Cook the Tomato Paste: In the same skillet, add more oil if needed and cook tomato paste for 2 minutes, stirring continuously until it deepens in color.

Make the Stew Base: Pour in the tomato and pepper puree, stir, and let it simmer for around 10 minutes until the sauce thickens.

Season the Sauce: Add garlic powder, ginger powder, and broth from the bouillon cube, mix well and simmer for a few more minutes.

Simmer the Chicken: Return seared chicken to the skillet, cover, and let it simmer for 25-30 minutes on low heat.

Garnish and Serve: Remove from heat, garnish with parsley or cilantro, and serve hot over rice or with fried plantains.