In a large bowl, combine the chicken pieces with salt, black pepper, paprika, curry powder, thyme, and finely chopped onion. Mix well. Let marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear for 5 to 7 minutes on each side until golden brown.

While searing, blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth.

Remove chicken from skillet. Add tomato paste and sauté for about 2 minutes.

Pour the blended mixture into the skillet, stir well, and let it simmer for about 10 minutes.

Stir in garlic powder, ginger powder, and bouillon cube. Adjust seasonings as necessary.

Return the chicken to the sauce, ensuring it is well coated and simmer gently for 25 to 30 minutes.

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