In a large bowl, combine bone-in chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Cover and let it marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces, searing until golden brown, about 6-8 minutes per side.

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

In the same skillet, reduce heat to medium, add tomato paste and cook for 2 minutes. Then add the blended vegetable mixture and cook for about 10 minutes until sauce thickens.

Stir in garlic powder, ginger powder, and bouillon cube. Let it simmer for 3-5 minutes. Adjust salt to taste.

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

Check doneness, then optionally garnish and serve with rice, plantains, or yams.