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

Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chicken for about 5-7 minutes on each side.

In a blender, combine the Roma tomatoes, red bell pepper, half of the chopped onion, and scotch bonnet peppers. Blend until smooth.

Using the same skillet, add tomato paste to the hot drippings, frying it for about 2 minutes. Then pour in the blended tomato mixture and let it simmer for about 10 minutes.

Stir in garlic powder, ginger powder, bouillon cube, and adjust seasoning. Return the seared chicken to the pan.

Reduce the heat to low and let the stew simmer uncovered for 25-30 minutes, occasionally basting the chicken with the sauce.

Garnish with fresh parsley or cilantro before serving over rice or alongside fried plantains or boiled yams.