In a mixing bowl, combine 2.5 lbs of chicken with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of curry powder, and 1 teaspoon of thyme. Add 1 chopped onion to the mix and ensure every piece is coated well. Cover and let it marinate for at least 30 minutes to infuse the flavors.

Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces, ensuring they have space to brown evenly. Sear the chicken for about 5-7 minutes on each side until golden brown. Once done, transfer the chicken to a plate and set aside.

In a blender, combine 4 Roma tomatoes, 1 red bell pepper, 1 small red onion, and 2 scotch bonnet peppers. Blend until you achieve a smooth, vibrant puree.

Return to the same skillet and, without cleaning it, add 2 tablespoons of tomato paste. Fry the tomato paste for 2 minutes over medium heat while stirring constantly.

Add the blended tomato-pepper mixture to the skillet with the fried tomato paste. Stir well and reduce the heat to low. Allow this mixture to cook for about 10 minutes, stirring occasionally, until it thickens.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and 1 bouillon cube into the sauce mixture. Continue to cook for another 2-3 minutes while mixing thoroughly.

Carefully return the browned chicken pieces to the skillet, nestling them within the thick sauce. Cover and let everything simmer for 25-30 minutes on low heat.

Once the chicken is cooked through and the sauce is thick and rich, remove it from heat. Finish by garnishing with freshly chopped parsley or cilantro.