Begin by cutting your chicken into serving pieces and placing them in a bowl. Sprinkle with salt, black pepper, paprika, curry powder, thyme, and finely chopped onion. Massage the spices into the chicken, ensuring even coverage. Allow the chicken to marinate for at least 30 minutes.

In a large skillet, heat about 3 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken pieces, ensuring not to overcrowd the pan. Sear each side for about 5-7 minutes, or until golden brown and crispy. Remove the chicken and set aside.

While the chicken rests, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers in a blender. Blend until smooth to create a puree.

In the same skillet, reduce heat to medium and add another tablespoon of vegetable oil if needed. Stir in the tomato paste and fry for about 2 minutes.

Pour the blended tomato mixture into the skillet and bring to a simmer. Cook uncovered for about 10 minutes until the sauce thickens and flavors meld.

Reduce heat to low and stir in the garlic powder, ginger powder, and bouillon cube. Mix well and adjust salt to taste.

Return the browned chicken pieces back into the skillet, cover, and let the stew simmer gently for 25-30 minutes, basting occasionally.

Garnish with finely chopped parsley or cilantro before serving. Serve over rice or with plantains.