Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.

Cut the goat meat into small pieces, rinse, and pat dry.

In a skillet, combine goat meat, sliced onions, salt, and bouillon powder. Cook over medium heat for about 20 minutes.

Transfer the meat to the baking pan and roast for 30 minutes, stirring halfway.

Chop the habanero, bell peppers, and onion. Sauté garlic and onion in olive oil until fragrant.

Add the chopped peppers, bouillon, paprika, and black pepper. Cook for an additional 5 minutes.

Combine the roasted goat meat with the pepper mixture and simmer for 5 minutes before serving.