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

In a skillet, heat vegetable oil over medium-high heat and brown the marinated chicken for 5-7 minutes per side.

Blend Roma tomatoes, red bell pepper, onion, and scotch bonnet peppers into a smooth puree for the sauce.

In the skillet, cook tomato paste for about 2 minutes before adding the blended mixture, stirring to combine.

Let the sauce simmer for 10 minutes until thickened.

Add garlic powder, ginger powder, and bouillon cube, then simmer for another 2-3 minutes.

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

Garnish with parsley or cilantro and scallions before serving.