Begin by seasoning the chicken pieces generously with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Allow the mixture to marinate for at least 30 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear each side for about 4-5 minutes until golden brown. Remove from skillet and set aside.

In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers, and blend until smooth.

Using the same skillet, add the tomato paste and fry for about 2 minutes. Then, pour in the blended tomato mixture, stirring everything together. Reduce heat and let the sauce simmer for about 10 minutes.

Add the garlic powder, ginger powder, and bouillon cube to the sauce, stirring well. Taste the sauce, adjusting the salt as needed. Allow to simmer for an additional 2-3 minutes.

Return the browned chicken to the skillet. Cover and let it simmer gently for 25-30 minutes over low heat.

Once the chicken is fully cooked, remove the skillet from heat. Garnish the stew with freshly chopped parsley or cilantro. Serve hot.