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

Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces and brown each side for about 4-5 minutes.

In a blender, combine fresh Roma tomatoes, red bell pepper, and scotch bonnet peppers. Blend until smooth to create a sauce base.

In the same skillet, add the tomato paste and cook for about 2 minutes, then pour in the blended tomato mixture and reduce heat. Cook for 10 minutes, stirring occasionally.

Incorporate garlic powder, ginger powder, and optional bouillon cube into the sauce. Adjust salt to taste and simmer for an additional 5 minutes.

Return the browned chicken to the skillet, cover, and simmer for 25-30 minutes on low heat.

Remove from heat and garnish with freshly chopped parsley or cilantro. Serve with rice, fried plantains, or boiled yams.