Begin by marinating the chicken in a large bowl. Combine chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Cover and let marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Sear marinated chicken pieces skin-side down for 5-7 minutes per side until golden brown. Remove chicken from skillet and set aside.

In a blender, combine Roma tomatoes, red bell pepper, onion, and scotch bonnet peppers. Blend until smooth and set aside.

In the same skillet, reduce heat to medium and fry tomato paste for 2 minutes, stirring often. Pour in blended tomato mixture and simmer for about 10 minutes.

Stir in garlic powder, ginger powder, and bouillon cube until dissolved. Taste and adjust salt if necessary.

Return seared chicken to the skillet, cover, and let simmer on low heat for 25 to 30 minutes.

Once chicken is cooked, garnish with chopped parsley or cilantro. Serve hot over rice or alongside other preferred sides.