In a large bowl, combine bone-in or boneless chicken with salt, black pepper, paprika, curry powder, thyme, and finely chopped onion. Mix thoroughly and allow to marinate for at least 30 minutes.

Heat a skillet over medium-high heat and add vegetable oil. Sear the marinated chicken for 5-7 minutes on each side until golden brown, then set aside.

Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers in a blender until smooth. Set aside.

In the same skillet, add tomato paste and cook for 2 minutes. Add the blended tomato puree, stir well, and let it simmer for about 10 minutes.

Stir in garlic powder, ginger powder, and bouillon cube into the sauce, adjusting seasoning to taste. Cook for a couple of minutes.

Return the seared chicken to the sauce, cover the skillet, reduce heat to low, and let it simmer for 25-30 minutes.

Once cooked through, give the stew a gentle stir, garnish with parsley or cilantro, and serve hot over rice or with fried plantains.