In a large bowl, combine the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat and sear the marinated chicken until golden brown.

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

Return the skillet to medium heat, add tomato paste, and cook for about 2 minutes, stirring constantly.

Pour the tomato and pepper puree into the skillet with the tomato paste and simmer for about 10 minutes.

Add garlic powder, ginger powder, and bouillon cube to the sauce, stirring well to combine and adjust seasoning.

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

Garnish with freshly chopped parsley or cilantro and serve hot over rice, fried plantains, or your preferred base.