In a large bowl, combine the chicken pieces with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Cover and let marinate at room temperature for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and sear for 5-7 minutes on each side, then remove and set aside.

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

In the same skillet, stir-fry tomato paste for 2 minutes, then add the blended tomato mixture. Let simmer uncovered for about 10 minutes.

Add garlic powder, ginger powder, bouillon cube, and salt. Stir, then return chicken to the skillet.

Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender.

Once done, garnish with parsley or cilantro and serve with rice or plantains.