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

Sear Chicken: Heat vegetable oil in a large skillet. Sear chicken for 5-7 minutes on each side until golden brown. Transfer to a plate.

Blend Sauce: In a blender, combine Roma tomatoes, red bell pepper, half an onion, and scotch bonnet pepper. Blend until smooth. Set aside.

Cook Base: In the same skillet, add more oil if necessary and sauté the tomato paste for 2 minutes. Add the blended mixture and let it simmer for 10 minutes.

Season Sauce: Stir in garlic powder, ginger powder, and bouillon cube. Cook for another 5 minutes.

Simmer Chicken: Return seared chicken to the skillet, cover, and reduce heat to low. Simmer for 25-30 minutes.

Finish & Serve: Garnish with chopped parsley or cilantro. Serve warm over rice, fried plantains, or yams.