Marinate the chicken pieces with salt, black pepper, paprika, curry powder, thyme, and diced onion. Cover and let it marinate for at least 30 minutes.

Heat 2–3 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the chicken for about 5–7 minutes on each side until golden brown. Remove and set aside.

Blend together the Roma tomatoes, red bell pepper, half a diced onion, and scotch bonnet peppers until smooth for the sauce base.

Add a tablespoon of tomato paste to the skillet and fry for 2 minutes over medium heat until caramelized.

Pour the blended tomato mixture into the skillet, stir, and bring to a simmer. Cook for about 10 minutes, stirring occasionally.

Stir in garlic powder, ginger powder, and a bouillon cube, adjusting salt to taste. Mix well to incorporate all flavors.

Return the seared chicken to the skillet, ensuring it is submerged in the sauce. Cover and simmer for 25–30 minutes, basting occasionally.

Once tender, remove the heat and garnish with chopped parsley or cilantro. Serve hot with rice, plantains, or yams.