Marinate the chicken with salt, black pepper, paprika, curry powder, thyme, and finely chopped onion for at least 30 minutes in the refrigerator.

Sear the marinated chicken in a hot skillet with vegetable oil for 5-7 minutes until browned.

Blend Roma tomatoes, red bell pepper, onion, and scotch bonnet peppers until smooth; pour into a bowl.

In the same skillet, heat oil and fry tomato paste for about 2 minutes until it darkens slightly.

Pour the blended tomato-pepper mixture into the skillet, stir in garlic powder, ginger powder, and bouillon cube, and simmer for 10 minutes.

Simmer the browned chicken in the sauce on medium-low for 25-30 minutes, basting periodically.

Garnish with chopped parsley or cilantro and serve with rice or fried plantains.