Begin by combining bone-in chicken thighs or drumsticks in a bowl with salt, black pepper, paprika, curry powder, thyme, and finely chopped onion. Mix thoroughly, ensuring each piece of chicken is well-coated. Cover and allow to marinate for at least 30 minutes in the refrigerator.

In a large pot, heat about 2-3 tablespoons of vegetable oil over medium-high heat until shimmering. Carefully add the marinated chicken pieces, searing them for 4-5 minutes on each side until they turn golden brown. Once properly browned, remove the chicken and set aside.

While the chicken rests, blend together Roma tomatoes, red bell pepper, small red onion, and Scotch bonnet peppers in a blender until you achieve a smooth consistency.

In the same pot where you seared the chicken, add a tablespoon of tomato paste. Fry it over medium heat for about 2 minutes, stirring continuously, until it darkens and deepens in color.

Pour in the blended tomato mixture into the pot and bring it to a gentle simmer. Cook for about 10 minutes, stirring occasionally.

Stir in garlic powder, ginger powder, and a bouillon cube to the simmering mixture. Return the seared chicken to the pot, nestling it into the flavorful sauce.

Cover the pot with a lid and reduce the heat to low, allowing the Nigerian Chicken Stew to simmer for 25-30 minutes.

After simmering, give the stew a taste and adjust seasoning if needed. Serve the comforting Nigerian Chicken Stew hot, accompanied by steamed rice or fried plantains.