In a large bowl, combine the chicken pieces with curry powder, salt, and black pepper. Toss to coat the chicken evenly and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken pieces and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the chopped onion, garlic, ginger, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.

Add the sliced carrots and return the chicken to the pot. Pour in the coconut milk and chicken broth, stirring to combine.

Add the thyme and whole Scotch bonnet peppers. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30-40 minutes, or until the chicken is tender and cooked through.

Taste and adjust seasoning if necessary. Remove the Scotch bonnet peppers before serving if you prefer less heat.

Serve hot, garnished with chopped green onions, over rice or with flatbread.