Marinate Chicken: Coat chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix well and let marinate for at least 30 minutes.

Sear Chicken: Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and sear for 5-7 minutes on each side until browned. Remove and set aside.

Blend Sauce: Blend Roma tomatoes, red bell pepper, a small red onion, and Scotch bonnet pepper until smooth.

Cook Base: In the same skillet, add tomato paste and fry for 2 minutes. Add blended tomato mixture and simmer for 10 minutes.

Finalize Stew: Add garlic powder, ginger powder, and bouillon cube. Return chicken to skillet, cover, and simmer for 25-30 minutes.

Serve: Adjust seasoning, garnish, and serve hot over rice or with plantains.