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

In a large skillet, heat vegetable oil over medium-high heat. Add the marinated chicken pieces and sear for about 5-7 minutes on each side until golden brown. Remove and set aside.

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

In the same skillet, lower the heat and fry the tomato paste for about 2 minutes. Pour in the blended mixture and cook for approximately 10-12 minutes.

Stir in garlic powder, ginger powder, bouillon cube, and additional salt if needed. Let it simmer for another 5 minutes.

Return the browned chicken to the sauce, cover, and let the stew simmer for 25-30 minutes.

Garnish the stew with parsley or cilantro and serve hot over rice or with sweet plantains.