In a large bowl, combine chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Marinate for at least 30 minutes or refrigerate for up to 2 hours.

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces, browning on all sides for about 8-10 minutes until golden. Remove and set aside.

In a blender, combine Roma tomatoes, red bell pepper, small red onion, and scotch bonnet pepper if desired. Blend until smooth.

In the same skillet, add tomato paste and cook for about 2 minutes, stirring frequently. Add blended tomato mixture and cook for about 10 minutes until thickened.

Stir in garlic powder, ginger powder, and bouillon cube. Adjust salt as needed. Return browned chicken to the skillet, ensuring it is submerged in the sauce.

Reduce heat to low and cover, simmering for 25-30 minutes until chicken is tender and flavors meld. Stir occasionally.

Garnish with fresh parsley or cilantro. Serve hot over rice, alongside fried plantains or boiled yams.