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

Sear marinated chicken in a large skillet with vegetable oil, browning for about 5-7 minutes on each side.

Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth to prepare the sauce base.

In the same skillet, fry tomato paste for 2 minutes, then stir in blended tomato mixture and cook for about 10 minutes.

Season sauce with garlic powder, ginger powder, bouillon cube, and salt to taste, and let meld for a couple of minutes.

Combine browned chicken with the sauce, cover, and simmer on low for 25-30 minutes, basting occasionally.

Garnish with freshly chopped parsley or cilantro before serving hot over rice or with fried plantains.