In a large bowl, combine bone-in chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix well and allow to marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken, browning on all sides for about 8-10 minutes, then set aside.

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

In the same skillet, add tomato paste and cook for 2 minutes. Then pour in the blended mix and cook for 10 minutes until thickened.

Stir in garlic powder, ginger powder, bouillon cube, and additional salt to taste into the sauce.

Return chicken to the sauce, cover, and simmer on low for 25-30 minutes, basting occasionally.

Remove from heat and garnish with fresh parsley, scallions, or lime before serving.